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