Cooking this meal for the third time—I simply love that fantastic sauce!

Mushroom stroganoff is a comforting and hearty dish that has its roots in Russian cuisine. Traditionally made with beef, this vegetarian version is perfect for those looking to enjoy the rich, creamy flavors without the meat. It's a fantastic option for a weeknight dinner, especially when you want something warm and satisfying after a long day. Using a slow cooker makes it even more convenient, allowing you to set it and forget it while you focus on other tasks. This dish is not only delicious but also a great way to incorporate more mushrooms into your diet, which are packed with nutrients and umami flavor.

Mushroom stroganoff pairs beautifully with a variety of sides. Serve it over a bed of egg noodles or rice to soak up the creamy sauce. A side of steamed green beans or a simple green salad with a light vinaigrette complements the richness of the stroganoff. For a heartier meal, you can also serve it with crusty bread to mop up every last bit of sauce.

Servings: 4

1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 pound mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
1 cup vegetable broth
1 tablespoon soy sauce
1/2 cup sour cream
2 tablespoons all-purpose flour
Chopped fresh parsley for garnish

1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until the onion is translucent.

2. Add the sliced mushrooms, thyme, paprika, salt, and pepper. Cook until the mushrooms are tender and have released their juices.

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

4. Cover and cook on low for 4-5 hours or on high for 2-3 hours.

5. In a small bowl, mix the sour cream and flour until smooth. Stir this mixture into the slow cooker and cook for an additional 30 minutes on high, or until the sauce has thickened.

6. Serve the stroganoff over egg noodles or rice, garnished with fresh parsley.

For a vegan version, substitute the sour cream with a plant-based alternative, such as cashew cream or coconut cream. You can also add other vegetables like bell peppers or spinach for added nutrition and color. If you prefer a bit of heat, a pinch of red pepper flakes can be added to the mushroom mixture. For a gluten-free option, ensure your soy sauce is gluten-free and serve over gluten-free pasta or rice.