Slow Cooker Mushroom Stroganoff

Serve this over wild rice !

You need: 

2 cups vegetable stock

10 cups mushrooms

1/2 cup parsley

1 tbsp oregano

1 leek

1/2 onion

1/2 orange pepper

1 tbsp chilli sauce

1 tsp Sriracha

1 cup sour cream

Salt and pepper

Do this:

Slice your mushrooms (Portobello works well too would need 5-7), leek and onion. Dice the parsley, oregano and orange pepper.

Place into slow cooker with vegetable broth. Add chilli sauce and Sriracha.

Cook on high for 5 hours.

Stir in the sour cream. Add some salt and pepper.

If you find this too watery for your liking, you can reduce this by boiling on the stove. Or serve as is on top of wild rice.

Serves 4-6

Creamy, tasty and keeps well for lunch tomorrow !