Slow Cooker Mushroom Stroganoff

Mushroom Straganoff by wanwu73 on Polyvore

This recipe was updated from Betty Crocker's Classic Beef Stroganoff, from 1976.


 Ingredients:

2 TB vegetable oil
1 LB mushrooms of your choice, sliced
1 medium onion, minced 
1 oz dry mushrooms, hydrated according to package instructions
2 cups robust umami broth
2 TB catsup
1 tsp garlic powder
1 tsp salt
1 TB cornstarch + 1 tsp
3/4 cup soy milk
1/4 tofunaise
Chopped Parsley to serve 
Paprika to serve
3 to 4 cups hot cooked noodles

Directions:

1. Saute the onions and mushrooms until soft.  Add to the crock pot.
2. Add the hydrated mushrooms to the crock pot.  
3. Blend broth, catsup, garlic powder, salt, and cornstarch on medium speed, until smooth.  Pour into the crock pot.
4. Set crock pot on high heat and cook 3 to 4 hours.
5. Half an hour before serving, combine the tofunaise, soy milk, and the other tsp of cornstarch in a small sauce pan and stir on medium low heat until thickened.  Add to the crock pot, folding it into the mushroom mixture.
6. Serve stroganoff sauce over noodles and top with Parsley and sprinkle with paprika.

 Makes 4 servings