Crock-Pot mushroom stroganoff (giveaway!

• Vegetarian
• Gluten free

• Produce

  • 3 cloves Garlic
  • 600 g Mushrooms
  • 1 Onion
  • 4 tbsp Parsley, fresh

• Canned Goods

  • 250 ml Vegetable stock

• Baking & Spices

  • 1 Black pepper
  • 2 tsp Paprika, smoked
  • 1 Salt

• Dairy

  • 1 tbsp Sour cream, heaped

Found on amuse-your-bouche.com

Description

Ingredients

• 600g mushrooms, diced (I left any very small ones whole, and halved or quartered larger ones)
• 3 cloves garlic, minced
• 1 onion, halved then thinly sliced
• 250ml (~1 cup) vegetable stock
• 2tsp smoked paprika
• 1tbsp (heaped) sour cream
• Salt
• Black pepper
• 4tbsp fresh parsley, chopped

Directions

• Add the first five ingredients to a slow cooker, and mix well. Cook on high for 4 hours.
• After 4 hours, stir in the sour cream, and season to taste. Serve with a carb of your choice, topped with plenty of fresh parsley.