Stewed Mushrooms in a Slow Cooker
Delicious and quick for dinner or lunch! Stewed mushrooms in a slow cooker are easy to make and create a flavorful sauce. Serve them as a side dish or a snack.
Updated : 14 May, 2025
Easy
About 45 min.
Ingredients
300 grams
Champignon
1 units
Onion
150 grams
Sour cream
150 milliliters
Water
20 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any type of mushrooms for this recipe. These could be boiled wild mushrooms or, as I used, champignons. You can use sour cream of any fat content. The higher the fat content, the creamier the final dish will be.
Step 2
Peel the onion, rinse it under cold water, and then finely chop it. Turn on the slow cooker to the "Fry" setting and pour in a little vegetable oil. Add the chopped onion and sauté for a couple of minutes, stirring occasionally.
Step 3
Thoroughly wash the champignons to remove any dirt and pat them dry. Then cut the mushrooms into 2–4 pieces. If they’re small, simply cut them in half.
Step 4
In a separate bowl, mix the sour cream with water. Stir well so that the sour cream dissolves smoothly in the water without lumps. Add salt and spices. I use ground pepper and dried garlic as spices. By the way, you can replace dried garlic with fresh garlic by pressing it through a garlic press.
Step 5
Place the chopped mushrooms into the slow cooker and stir them with the onion. Fry for another 3–5 minutes.
Step 6
Pour the prepared sour cream sauce over the mushrooms. Switch the slow cooker to the "Stew" setting for 30 minutes. Close the lid and let the mushrooms cook.
Step 7
The stewed mushrooms in the slow cooker are ready! They can be used as a side dish for meat or with any garnish. Enjoy your meal!