Slow Cooker Mushroom Stroganoff

1. Prep and Sauté

1. Place a large frying pan over medium-high heat with the olive oil and butter.
2. Add the diced onion and cook for 3 to 4 minutes until softened and translucent.
3. Stir in the minced garlic and sliced mushrooms. Sauté for about 5 minutes until the mushrooms begin to release their moisture and lightly brown at the edges.
4. Sprinkle over the flour, smoked paprika, and dried thyme. Stir constantly for 1 minute to coat everything and cook out the raw flour taste.

2. Slow Cook

1. Transfer the mushroom mixture into the basin of your slow cooker.
2. Pour in the vegetable broth, soy sauce, and Dijon mustard. Season with salt and black pepper, then stir thoroughly to dissolve any flour clinging to the mushrooms.
3. Cover with the lid and cook on LOW for 4 to 5 hours (or on HIGH for 2.5 to 3 hours), until the mushrooms are deeply tender and the cooking liquid has reduced and thickened slightly.

3. Cook the Pasta

1. About 15 minutes before the slow cooker finishes, bring a large pot of salted water to a rolling boil.
2. Cook the egg noodles according to the package instructions until al dente.
3. Drain thoroughly and toss with a small knob of extra butter if desired.

4. Finish the Sauce and Serve

1. Turn off the slow cooker or switch it to 'Warm'.
2. Spoon a ladleful of hot sauce from the slow cooker into a small bowl with the crème fraîche, stirring until smooth to temper it, then stir the mixture back into the slow cooker. This prevents the cream from curdling.
3. Taste and adjust the seasoning with extra salt, pepper, or a touch more Dijon mustard if you like extra punch.
4. Divide the warm egg noodles among shallow serving bowls, ladle the rich mushroom stroganoff generously over the top, and finish with a sprinkle of fresh parsley and cracked black pepper.