Slow Cooker Mushroom Stroganoff

Easy Slow Cooker Back-To-School Recipe

CHICOPEE, Mass. (Mass Appeal) – Making a slow cooker recipe can help make your day a little less stressful when you send the kids back to school. Kathleen Delaney, Personal Chef from MyGreatGrapes.com, showed us how to make a delicious family recipe.

Mushroom Stroganoff

Ingredients:
1 tablespoon butter
2 large garlic cloves, chopped
3 Shallots, thinly sliced
2 pounds mushrooms, sliced
1 tablespoon all-purpose flour
1/2 cup dry white wine
1 cup sour cream
2 lbs Fresh Spinach
12 ounces linguine, freshly cooked

Directions:
Melt butter in heavy large Dutch oven over medium-high-heat. Add garlic and sauté 30 seconds. Add onion and sauté 2 minutes. Add mushrooms and sauté until tender and most liquid in pot evaporates, about 10 minutes. Reduce heat to medium. Add flour and stir 1 minute. Add white wine and cook until mixture thickens, stirring frequently, about 3 minutes. Mix in sour cream. Season mushroom mixture to taste with salt and pepper. Add linguine to pot; toss to blend well and serve.

 

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