Crock Pot Mushroom Stroganoff |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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I have been making this for years. Co workers have literally begged me to make this for them instead of sweets. I usually use a mixture of button and baby portabellos, but the exotic mix is good to throw in as well. Make it fancy for a pot luck....toss it with the noodles in a casserole and top with garlic buttered breadcrumbs and bake until they are golden. Looks like you fussed for hours! You could substitute vegetable broth to make it vegetarian. Ingredients:
4 (8 ounce) packages mushrooms |
4 tablespoons butter, divided |
1 large onion, diced |
3 (10 1/2 ounce) cans beef broth (reserve 3/4c.) |
6 tablespoons ketchup |
3 garlic cloves, minced |
2 teaspoons salt |
6 tablespoons flour |
1 1/2 cups sour cream |
Directions:
1. Clean mushrooms and slice.
2. Melt 2 T of butter in a large skillet.
3. Place half the mushrooms and all of onion in skillet and saute until tender.
4. Place in crock pot.
5. Repeat with remaining mushrooms and butter.
6. Place these in crock pot.
7. Add broth (remember to reserve 3/4c.), ketchup, garlic and salt to crock pot.
8. Cook on high 4 hours, or low for 8 hours.
9. Blend reserved broth and flour.
10. Take mushroom mixture out of crock pot and heat on stove top until boiling.
11. Stir in flour mixture until broth is thickened.
12. Remove from heat: stir in sour cream.
13. Serve over buttered noodles or rice.
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