Can I use a single type of mushroom instead of mixed varieties?

Yes, you can use just one type, though a mixture gives more complex flavour and varied texture. Portobello mushrooms work particularly well for this dish if using a single variety, as they're meaty and substantial

What if I don't have dairy-free cream? Can I substitute with something else?

You could use regular dairy cream if you're not vegan, added at the same stage. Alternatively, blend silken tofu with a little plant-based milk to create a creamy texture, though the flavour will be slightly different. Add this mixture at the very end to avoid curdling

How can I make this dish even more flavourful?

Add 0.5 teaspoon of smoked paprika or a splash of balsamic vinegar for depth, or stir in 5ml of soy sauce or tamari for umami richness. A pinch of garlic powder or fresh garlic added with the leeks also works beautifully. Taste as you adjust these additions

Can I prepare this ahead of time?

Yes. Prep the mushrooms and leeks the night before and store in the fridge. Brown them in the morning as instructed, then add to the slow cooker. Alternatively, add everything to the slow cooker insert, cover, and refrigerate overnight, then cook the next day—though browning first is recommended for best flavour

The recipe that got my boyfriend to finally like mushrooms

by Rainbow Plant Life

Vegetarian

Published 6 May 2026Original video

This vegan Mushroom Stroganoff is the ultimate comfort dish that will convert even mushroom sceptics. Built on a base of tender mushrooms and leeks, it features a rich, creamy sauce made with plant-based ingredients that delivers deep savoury flavour. Perfect for cooler evenings, this slow cooker adaptation maintains all the cosy appeal of the original whilst being even more hands-off. Serve over egg noodles or rice for a warming, satisfying meal that tastes far more indulgent than it actually is

Video thumbnail: The recipe that got my boyfriend to finally like mushrooms

Watch: The recipe that got my boyfriend to finally like mushrooms

Original recipe video — click to play

Original video by Rainbow Plant Life35k likes on YouTube

20 mins

Prep time

6 hrs

Slow cook (Low)

3 hrs

Slow cook (High)

Serves

6 hrs 20 mins

Total (Low)

Slow cooker setting:Low 6 hours or High 3 hours

Original method: 45 minutes

Ingredients

Servings:

Units:

Main

500 g mixed mushrooms (such as portobello, cremini, oyster), cleaned and halved or quartered
Use a mix of varieties for better flavour and texture
2 medium leeks, white and light green parts cleaned and sliced into rings
Split lengthwise and rinse well between layers to remove any soil
300 ml vegetable stock
Reduced quantity for slow cooker to account for retained moisture

Sauce

30 ml olive oil
For browning mushrooms and leeks
30 g plain flour
For making roux; ensure gluten-free if needed
240 ml dairy-free cream (such as oat or coconut)
Add in final 10 minutes of cooking to prevent curdling
Use unsweetened variety for savoury results
15 ml Dijon mustard
Stir in at the end

Seasoning

to taste salt
to taste freshly ground black pepper

Garnish

15 g fresh parsley
, finely chopped(optional)
Sprinkle just before serving

Method

1
Clean the mushrooms by wiping with a damp cloth or soft brush (do not soak). Halve or quarter them depending on size. Clean the leeks by slicing them into rings, then rinsing thoroughly under running water, separating the rings to remove any trapped soil.
~10 mins
Tip: Proper cleaning is key to avoiding grit in the finished dish
2
Heat the olive oil in a large sauté pan over medium-high heat. Add the mushrooms in batches and cook without stirring for 3-4 minutes on each side until golden brown. Transfer to your slow cooker. This caramelisation step builds deep flavour.
~15 mins
Tip: Don't crowd the pan; work in batches if necessary
3
In the same pan, add the sliced leeks and cook for 3-4 minutes, stirring occasionally, until softened and lightly caramelised. Transfer to the slow cooker with the mushrooms.
~5 mins
4
Sprinkle the flour over the mushrooms and leeks in the slow cooker, stirring well to coat. Pour in the vegetable stock and stir to combine, ensuring the flour is fully incorporated and there are no lumps.
~5 mins
Tip: Stirring the flour in at this stage helps create a smooth sauce
5
Cover the slow cooker and cook on Low for 6 hours or High for 3 hours. The mushrooms should be very tender and the liquid should have reduced slightly.
~6 hrs
Tip: Cooking times vary; mushrooms are done when they yield easily to a fork
6
In the final 10 minutes of cooking, stir in the dairy-free cream and Dijon mustard. Taste and adjust seasoning with salt and pepper as needed. The sauce should be creamy and rich.
~10 mins
Tip: Adding cream at the end prevents it from curdling during the long slow cooking
7
Transfer to a serving dish or individual bowls. Garnish with freshly chopped parsley if desired. Serve immediately over egg noodles, rice, or mashed potatoes.
~5 mins
Tip: Fresh parsley adds colour and a bright note to the rich dish

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, you can use just one type, though a mixture gives more complex flavour and varied texture. Portobello mushrooms work particularly well for this dish if using a single variety, as they're meaty and substantial

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