Slow Cooker Mushroom Stroganoff: A Creamy Comfort Classic

1. Sauté Aromatics
   Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until onion is translucent.

2. Cook Mushrooms
   Stir in mushrooms, thyme, paprika, salt, and pepper. Cook until mushrooms are tender and have released their juices.

3. Slow Cook the Base
   Transfer mushroom mixture to the slow cooker. Add vegetable broth and soy sauce, stirring to combine.

4. Set and Forget
   Cover and cook on low for 4–5 hours or on high for 2–3 hours.

5. Thicken the Sauce
   In a small bowl, mix sour cream and flour until smooth. Stir into the slow cooker and cook on high for 30 minutes, or until thickened.

6. Serve
   Spoon stroganoff over egg noodles or rice and garnish with fresh parsley.

Serving and Storage Tips

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