Mushroom stroganoff

Heat 1 tablespoon of the oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook shallots and one-third of the mushrooms, stirring, for 5 minutes or until browned. Remove from cooker. Repeat twice with remaining oil and mushrooms.

Return mushroom mixture to cooker with garlic, half of the thyme, rosemary, paprika, bay leaves and wine; bring to the boil. Boil, uncovered, for 5 minutes or until wine reduces by half.

Add mustard and sauce; stir to combine. Cook, covered, on high, for 2 hours. Discard bay leaves.

Combine crème fraîche and flour in a small bowl. Stir crème fraîche mixture into mushroom mixture. Increase heat to reduce setting on high; simmer, uncovered, for about 10 minutes or until sauce boils and thickens. Season to taste.

Serve stroganoff sprinkled with chives and remaining thyme.