Stewed mushrooms in a slow cooker

2 servings
45 min

How to put out mushrooms in a slow cooker? Prepare the necessary ingredients for this. Any mushrooms can be used for cooking. It can be boiled wild mushrooms or, like me, champignons. Sour cream can be taken of any fat content. The more fat it is, the more creamy the taste will be in the finished dish.

Peel the onions and rinse in cold water. Then finely chop it. Turn on the multicooker to the & quot; Frying & quot; mode and pour some vegetable oil into it. Place the chopped onions and fry for a couple of minutes, stirring occasionally.

Rinse the champignons thoroughly from contamination and dry. Then cut the mushrooms into 2-4 parts. If small, then just cut in half.

In a separate bowl, mix the sour cream with the water. Stir so that the sour cream spreads well in the water and there are no lumps. Add the salt and spices. As a spice, I take ground peppers and dried garlic. By the way, dried garlic can be replaced with fresh garlic by simply passing it through the press.

Place the chopped mushrooms in a slow cooker and stir with the onions. Fry for a further 3-5 minutes.

Then pour over the mushrooms with the prepared sour cream sauce. Switch the multicooker to the & quot; Extinguishing & quot; mode for 30 minutes. Close the lid and leave the mushrooms to cook.

The mushrooms stewed in the slow cooker are ready! They can be used as an adjunct to a meat dish or any side dish. Enjoy your meal!