Multi Cooker

Multi-Cooker Mushroom Stroganoff

Main Dish

Prepare to indulge in a rich and satisfying mushroom stroganoff! Whether served over noodles or rice, this creamy dish is sure to be a crowd-pleaser.

Servings 5-6
Preparation 15 min
Cooking 90 min

Ingredients

7 cups white button mushrooms, halved or quartered if it’s a big mushroom
3 garlic cloves, minced
1 1/2 medium onion, thinly sliced into half moons
1 1/2 cup vegetable stock
3 tbsp butter or vegan butter
1 1/2 tbsp Dijon mustard
1 1/2 tsp smoked paprika
3/4 cup heavy cream (omit for vegan recipe)
3 tbsp all-purpose flour, sifted
Salt and pepper, to taste

After cooking (optional)

3 tbsp flat leaf parsley, chopped, (optional)
Egg noodles or rice, to serve

Directions

Place the mushrooms, garlic, onion, vegetable stock, butter, Dijon mustard, and smoked paprika in the multi-cooker inner pot and stir well.
Close the lid and select the Programmed Menu No.17 and press [Start].
When the cooking is done, open the lid and slowly add the flour while stirring.
Stir in the cream and close the lid. Leave for 10 minutes.
Serve over egg noodles or rice, topped with fresh parsley.

A SIMPLE MUSHROOM STROGANOFF RECIPE PACKED WITH FLAVOR

Comfort food has a unique way of delivering both incredible taste and a sense of shared enjoyment—even if it wasn’t something we grew up eating.

Today, we’re turning the comfort dial up to 11 with a hearty, creamy mushroom stroganoff that can be effortlessly made in your rice cooker.

This version takes a slight departure from tradition. Instead of beef, mushrooms create an umami-rich base that makes the protein in a classic stroganoff completely unnecessary. In fact, button mushrooms do all the heavy lifting when it comes to flavor, giving this dish a depth and richness rarely found in vegetarian recipes.

A combination of vegetable stock, onions, garlic, and Dijon mustard pairs beautifully with the smoky undertones of paprika, creating a well-rounded and satisfying taste.

Plus, there are plenty of ways to make this recipe your own:

Want a vegan stroganoff? Just swap in vegan butter and skip the cream.
Prefer rice over noodles? Go for it! This dish is just as delicious over a warm bed of rice.
Looking for an extra kick? Adjust the seasoning to suit your taste.

However you choose to customize it, this mushroom stroganoff is incredibly simple to prepare in a multi-cooker.

HOW TO MAKE MUSHROOM STROGANOFF IN A RICE COOKER

To get started, place all the ingredients for the stroganoff sauce—except the flour and chopped parsley—into the inner pot of your Tiger multi-cooker. (Exact measurements can be found in the ingredients and instructions section.)

Select Programmed Menu #17 and press Start. That’s it!

Once the timer goes off, open the lid and gradually stir in the flour until fully incorporated.

Serve over egg noodles or rice, then garnish with freshly chopped parsley for the perfect finishing touch.

Delicious and effortless!