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Stewed mushrooms in a slow cooker

Slow-Cooker Stewed Mushrooms

Wholesome, tasty, and right for any occasion alongside just about anything. Mushrooms in this rich, creamy sauce pair with any side—including vegetables—but they're at their best with potatoes, grains, or pasta. Simmered in this sauce, they're delicious enough to stand on their own as a main course for breakfast, lunch, or dinner, and they're just as welcome on a weeknight table as on a holiday spread. Made with water instead of dairy and skipping the oil, the dish also works for meatless and vegetarian meals.

wella

Recipe author

Composition / ingredients

Servings:

Button mushrooms

250

Onion

100

Sour cream

100

Water

100

Vegetable oil

Salt

Ground black pepper

Dried spices

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 3 g

Fats 60 % 9 g

Carbohydrates 20 % 3 g

102 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

The onion goes into the slow cooker first, so let's prep it first. Peel it, rinse it, pat it dry with a towel, and chop it into small cubes.
Step 2:

Prep the mushrooms too. Rinse them well, trim off any dirty spots as needed, and set them in a colander to drain.
Step 3:

Set the slow cooker to the "Bake/Sauté" setting for 20 minutes. Pour in the oil and add the onion cubes. Fry for ten minutes, stirring so they don't stick.
Step 4:

While the onion fries, make the sauce for stewing. Stir water into the sour cream in whatever ratio you like—use more sour cream and less water for a richer sauce.
Step 5:

Season the mixture with salt and pepper to taste.
Step 6:

Once the mushrooms have drained, cut them up. Don't chop them fine—just quarter them, or cut into larger pieces depending on their size.
Step 7:

Once the onion is lightly golden, add the mushroom pieces to the slow cooker. Fry, stirring regularly, until the timer sounds.
Step 8:

Now pour the sauce over the mushrooms and onion (or use milk or cream instead). Switch to the "Stew" setting and cook for half an hour with the lid on. The mushrooms come out wonderfully tasty, juicy, tender, and fragrant. Don't forget to stir in the finely minced fresh herbs at the end.

A few more tips: try to use mushrooms of a similar size—they'll cook evenly and the dish will look nicer. You can wash mushrooms after dusting them lightly with flour first. Feel free to use a different variety of mushroom, and adjust the amounts to taste—for example, use 150 g of onion instead of 100. Swap the sour cream for milk or cream if you prefer. For a meatless version, stew the mushrooms in water rather than a dairy base, adding a little tomato if you like. Want more sauce? Add more liquid. Want it thicker? Use less.