Slow Cooker Mushroom Chestnut Stroganoff

When our family first started cooking vegetarian, my father bought us a book of slow cooker recipes. Not sure what possessed him to do that but I thought it was pretty progressive at the time. One of our favourite recipes from that book is this mushroom and chestnut stroganoff. It was originally vegetarian but we have made it vegan with a couple of minor switches. You will not believe how delicious this meal is. The chestnuts take on a slightly sweet taste with a wonderful texture thanks to the long cooking time. The earthiness of the mushrooms and creamy sauce all blend together perfectly. We often serve this over wild rice but you could use noodles or quinoa if you prefer. This is perfect to take to a potluck or for a lazy weekend meal. Around the holidays it has become a go to for us and we hope it will become a go to for you too!

Slow Cooker Mushroom Chestnut Stroganoff

Course: DinnerCuisine: VeganDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

6

hours 

Total time

6

hours 

20

minutes

Ingredients

• 1 large red onion, halved and sliced

• 2 cloves of garlic, minced

• 1 lb of mushrooms, quartered

• 1 240 g. can of peeled chestnuts (if you can’t find a can of chestnuts you can buy regular, shelled chestnuts and roast them yourself, but this is a little more work. See notes below on how to roast the chestnuts.)

• 1 1/4 cups of vegetable stock

• 1 Tbsp of ketchup

• 1 Tbsp of Dijon mustard

• 1/4 cup of coconut cream

• Rice, Noodles or Quinoa

Directions

• Preheat your slow cooker on high while you prepare the veggies and chestnuts.
• In a frying pan over medium heat, cook the onions and garlic until they become translucent.
• Put the quartered mushrooms and chestnuts in the slow cooker.
• Add the vegetable stock and ketchup to the onion pan and bring to a boil.
• When that has boiled, pour the stock and onion mixture into the slow cooker.
• Turn the slow cooker to low and cook for 6 hours.
• Add the coconut cream and Dijon to mix and cook for another 15 minutes to 1/2 an hour.
• Serve over the rice or noodles and top with herbs like cilantro.

Notes

• I imagine you could do this recipe in an instant pot or even in the oven if you felt like it. If you give either of those a try let us know how it turns out.
• If you are going to roast your own chestnuts, here’s what to do.
  1. Preheat the oven to 425° F.
  2. Slit the top of each chestnut with a serrated knife.
  3. Add the chestnuts to a large pot of water and bring to a boil.
  4. When the water boils, immediately take the chestnuts out of the water with a slotted spoon and place on a baking sheet.
  5. Roast the chestnuts for 15 – 20 minutes, remove from the oven and let cool.
  6. Peel the chestnuts and you’re ready to go.