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Mushroom Stroganoff Egg Noodles Slow Cooker Delight

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- 12 oz egg noodles - 1 lb assorted mushrooms (cremini, shiitake, and button) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup vegetable broth - 1 cup sour cream - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped for garnishing To make a great Mushroom Stroganoff with egg noodles, you need fresh ingredients. Start with egg noodles, as they give the dish a nice texture. Use a mix of mushrooms like cremini, shiitake, and button. This variety adds depth to the flavor. Next, you will need a medium onion and garlic for a rich base. The sweetness of the onion and the aroma of garlic are key to a tasty dish. Vegetable broth adds moisture and flavor. Sour cream gives the dish its creamy texture that everyone loves. Don't forget soy sauce or tamari! It adds a nice umami flavor. Thyme and smoked paprika are important for seasoning. Finally, have salt and pepper ready to taste. A drizzle of olive oil helps sauté the vegetables and keeps things from sticking. For garnish, fresh parsley adds color and a fresh taste. Gather these ingredients, and you are ready to create a delicious meal! First, take your slow cooker and lightly grease it with olive oil. This helps keep the food from sticking. Use a paper towel to spread the oil evenly. Next, heat 2 tablespoons of olive oil in a skillet over medium heat. Once it gets warm, add 1 medium onion, finely chopped. Sauté the onion for about 3-4 minutes until it turns clear. Then, stir in 3 cloves of minced garlic and cook for another minute. This will make your kitchen smell amazing! Now, add 1 pound of assorted mushrooms, sliced. I like to use cremini, shiitake, and button mushrooms. Cook these for 5-7 minutes. Stir them often until they are soft and have let out their juices. Season with salt and pepper to bring out their flavor. Carefully transfer the mushroom and onion mix to the slow cooker. Pour in 1 cup of vegetable broth and add 2 tablespoons of soy sauce. Then, sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika. Mix everything well so the flavors blend. Cover the slow cooker with its lid. Set it to cook on low for 4 hours or on high for 2 hours. You want the mushrooms to be fully cooked and the flavors to mix nicely. About 15 minutes before you plan to serve, bring a pot of salted water to boil. Add 12 ounces of egg noodles and cook them according to package instructions until they are just right. Drain the noodles and set them aside. Once the mushroom mix is done cooking, stir in 1 cup of sour cream. Mix it until the sauce is creamy. Taste the sauce and adjust the seasoning with salt and pepper if needed. Finally, add the drained egg noodles to the slow cooker. Toss them gently with the mushroom sauce until they are well coated. Let it sit on low heat for 5 more minutes to warm everything together. Serve the stroganoff in bowls, and sprinkle some fresh parsley on top for a nice touch. Enjoy your Mushroom Stroganoff Egg Noodles Slow Cooker Delight! To make your mushroom stroganoff even tastier, try adding extra seasonings. Here are some ideas: - A splash of Worcestershire sauce adds depth. - Fresh herbs like thyme or parsley brighten flavors. - A pinch of nutmeg gives warmth. - Red pepper flakes add a bit of heat. These simple additions can change your dish's flavor profile. Experiment and find what you love! To ensure your stroganoff sauce stays creamy, add sour cream at the right time. Here are some tips: - Wait until the mushrooms finish cooking. - Stir sour cream in gently to avoid lumps. - For extra creaminess, use full-fat sour cream. - If you want a tangy twist, add a squeeze of lemon juice. These steps help create a smooth and rich sauce you’ll enjoy. No one wants their meal to stick to the slow cooker. Here’s how to grease it well: - Use a paper towel to spread olive oil evenly. - Focus on the bottom and sides of the cooker. - Consider using a non-stick spray for ease. - Avoid using too much oil, which can make your dish greasy. Following these tips will help your stroganoff slide right out when it’s ready to serve. Enjoy every bite! {{image_4}} You can easily make this dish gluten-free. Just switch to gluten-free egg noodles. Many brands offer this option. Also, use tamari instead of regular soy sauce. Tamari gives a rich taste without gluten. This way, you can enjoy the same great flavor and texture. If you want a vegan option, replace the sour cream with cashew cream or coconut cream. These work well and keep the dish creamy. You can also skip the sour cream altogether and add more vegetable broth. This keeps the stroganoff light while still tasty. Some people like to use nutritional yeast for a cheesy flavor. Don't hesitate to mix in more vegetables. Spinach or kale adds color and nutrients. Bell peppers can add a sweet crunch. If you want extra protein, try adding lentils or chickpeas. They blend well and make the meal hearty. You can also sprinkle in some fresh herbs like thyme or dill for a fresh twist. To store leftovers, let the stroganoff cool down. Place it in an airtight container. I recommend using glass containers if you can. This keeps the food fresh for up to three days in the fridge. When you want to eat it again, just take it out, and you’re ready to reheat. If you want to freeze mushroom stroganoff, it’s best to do so without the egg noodles. Noodles can become mushy when thawed. Instead, freeze the sauce in a freezer-safe container. It can last up to three months in the freezer. When you’re ready to eat, let it thaw in the fridge overnight. To reheat, gently warm the stroganoff on the stove over low heat. Stir often to avoid burning. You can add a splash of vegetable broth or water to keep it creamy. If you prefer the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between. This keeps the texture nice and smooth. Yes, you can make this dish ahead. Just cook the stroganoff, let it cool, then store it in an airtight container. It stays fresh for about three days in the fridge. If you want to keep it longer, freeze it. It will last for up to three months. To reheat, warm it on the stove or in the microwave until hot. I love using a mix of mushrooms for great flavor. Cremini and shiitake mushrooms add depth. Button mushrooms are mild and easy to find. You can also try portobello for a meatier taste. Each type brings its own twist to the dish. The mix makes the stroganoff rich and tasty. Absolutely! While egg noodles are classic, you can use other pasta types. Fettuccine or tagliatelle work well too. If you want a gluten-free option, use rice noodles or gluten-free pasta. Cooking times might vary, so check the package. Just aim for al dente to keep the texture nice. Yes, mushroom stroganoff is perfect for meal prep. It keeps well in the fridge, and the flavors deepen over time. Portion it in containers for easy meals. Just cook the noodles when you're ready to eat them. This way, they stay fresh and don’t get soggy. This blog post covered a simple and tasty mushroom stroganoff recipe. You learned the key ingredients, step-by-step instructions, and helpful tips. Storing, freezing, and reheating are also easy. Consider your options for gluten-free or vegetarian meals. Adapting recipes enhances their flavor and nutrition. Enjoy your cooking journey, and share this dish with friends and family! It’s a perfect meal for any occasion.

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Are you craving a creamy, savory meal that practically cooks itself? Look no further! In this blog post, I’ll show you how to make Mushroom Stroganoff with egg noodles in a slow cooker. This dish is packed with flavor and super easy to prepare. With just a handful of ingredients and a few simple steps, you’ll have a delicious dinner ready to impress your family. Let’s dive in!

Ingredients

List of Ingredients

– 12 oz egg noodles

– 1 lb assorted mushrooms (cremini, shiitake, and button)

– 1 medium onion, finely chopped

– 3 cloves garlic, minced

– 1 cup vegetable broth

– 1 cup sour cream

– 2 tablespoons soy sauce (or tamari for gluten-free)

– 1 teaspoon dried thyme

– 1 teaspoon smoked paprika

– Salt and pepper to taste

– 2 tablespoons olive oil

– Fresh parsley, chopped for garnishing

To make a great Mushroom Stroganoff with egg noodles, you need fresh ingredients. Start with egg noodles, as they give the dish a nice texture. Use a mix of mushrooms like cremini, shiitake, and button. This variety adds depth to the flavor.

Next, you will need a medium onion and garlic for a rich base. The sweetness of the onion and the aroma of garlic are key to a tasty dish. Vegetable broth adds moisture and flavor. Sour cream gives the dish its creamy texture that everyone loves.

Don’t forget soy sauce or tamari! It adds a nice umami flavor. Thyme and smoked paprika are important for seasoning. Finally, have salt and pepper ready to taste. A drizzle of olive oil helps sauté the vegetables and keeps things from sticking. For garnish, fresh parsley adds color and a fresh taste.

Gather these ingredients, and you are ready to create a delicious meal!

Step-by-Step Instructions

Preparing the Slow Cooker

First, take your slow cooker and lightly grease it with olive oil. This helps keep the food from sticking. Use a paper towel to spread the oil evenly.

Sautéing Aromatics

Next, heat 2 tablespoons of olive oil in a skillet over medium heat. Once it gets warm, add 1 medium onion, finely chopped. Sauté the onion for about 3-4 minutes until it turns clear. Then, stir in 3 cloves of minced garlic and cook for another minute. This will make your kitchen smell amazing!

Cooking the Mushrooms

Now, add 1 pound of assorted mushrooms, sliced. I like to use cremini, shiitake, and button mushrooms. Cook these for 5-7 minutes. Stir them often until they are soft and have let out their juices. Season with salt and pepper to bring out their flavor.

Combining Ingredients

Carefully transfer the mushroom and onion mix to the slow cooker. Pour in 1 cup of vegetable broth and add 2 tablespoons of soy sauce. Then, sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika. Mix everything well so the flavors blend.

Cooking in Slow Cooker

Cover the slow cooker with its lid. Set it to cook on low for 4 hours or on high for 2 hours. You want the mushrooms to be fully cooked and the flavors to mix nicely.

Preparing Egg Noodles

About 15 minutes before you plan to serve, bring a pot of salted water to boil. Add 12 ounces of egg noodles and cook them according to package instructions until they are just right. Drain the noodles and set them aside.

Finishing the Sauce

Once the mushroom mix is done cooking, stir in 1 cup of sour cream. Mix it until the sauce is creamy. Taste the sauce and adjust the seasoning with salt and pepper if needed.

Combining and Serving

Finally, add the drained egg noodles to the slow cooker. Toss them gently with the mushroom sauce until they are well coated. Let it sit on low heat for 5 more minutes to warm everything together. Serve the stroganoff in bowls, and sprinkle some fresh parsley on top for a nice touch. Enjoy your Mushroom Stroganoff Egg Noodles Slow Cooker Delight!

Tips & Tricks

Enhancing Flavor

To make your mushroom stroganoff even tastier, try adding extra seasonings. Here are some ideas:

– A splash of Worcestershire sauce adds depth.

– Fresh herbs like thyme or parsley brighten flavors.

– A pinch of nutmeg gives warmth.

– Red pepper flakes add a bit of heat.

These simple additions can change your dish’s flavor profile. Experiment and find what you love!

Ensuring Creaminess

To ensure your stroganoff sauce stays creamy, add sour cream at the right time. Here are some tips:

– Wait until the mushrooms finish cooking.

– Stir sour cream in gently to avoid lumps.

– For extra creaminess, use full-fat sour cream.

– If you want a tangy twist, add a squeeze of lemon juice.

These steps help create a smooth and rich sauce you’ll enjoy.

Preventing Sticking

No one wants their meal to stick to the slow cooker. Here’s how to grease it well:

– Use a paper towel to spread olive oil evenly.

– Focus on the bottom and sides of the cooker.

– Consider using a non-stick spray for ease.

– Avoid using too much oil, which can make your dish greasy.

Following these tips will help your stroganoff slide right out when it’s ready to serve. Enjoy every bite!

Variations

Gluten-Free Options

You can easily make this dish gluten-free. Just switch to gluten-free egg noodles. Many brands offer this option. Also, use tamari instead of regular soy sauce. Tamari gives a rich taste without gluten. This way, you can enjoy the same great flavor and texture.

Vegetarian Adjustments

If you want a vegan option, replace the sour cream with cashew cream or coconut cream. These work well and keep the dish creamy. You can also skip the sour cream altogether and add more vegetable broth. This keeps the stroganoff light while still tasty. Some people like to use nutritional yeast for a cheesy flavor.

Flavor Additions

Don’t hesitate to mix in more vegetables. Spinach or kale adds color and nutrients. Bell peppers can add a sweet crunch. If you want extra protein, try adding lentils or chickpeas. They blend well and make the meal hearty. You can also sprinkle in some fresh herbs like thyme or dill for a fresh twist.

Storage Info

Refrigeration

To store leftovers, let the stroganoff cool down. Place it in an airtight container. I recommend using glass containers if you can. This keeps the food fresh for up to three days in the fridge. When you want to eat it again, just take it out, and you’re ready to reheat.

Freezing Guidelines

If you want to freeze mushroom stroganoff, it’s best to do so without the egg noodles. Noodles can become mushy when thawed. Instead, freeze the sauce in a freezer-safe container. It can last up to three months in the freezer. When you’re ready to eat, let it thaw in the fridge overnight.

Reheating Instructions

To reheat, gently warm the stroganoff on the stove over low heat. Stir often to avoid burning. You can add a splash of vegetable broth or water to keep it creamy. If you prefer the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between. This keeps the texture nice and smooth.

FAQs

Can I make this recipe ahead of time?

Yes, you can make this dish ahead. Just cook the stroganoff, let it cool, then store it in an airtight container. It stays fresh for about three days in the fridge. If you want to keep it longer, freeze it. It will last for up to three months. To reheat, warm it on the stove or in the microwave until hot.

What types of mushrooms are best for stroganoff?

I love using a mix of mushrooms for great flavor. Cremini and shiitake mushrooms add depth. Button mushrooms are mild and easy to find. You can also try portobello for a meatier taste. Each type brings its own twist to the dish. The mix makes the stroganoff rich and tasty.

Can I use a different type of noodle?

Absolutely! While egg noodles are classic, you can use other pasta types. Fettuccine or tagliatelle work well too. If you want a gluten-free option, use rice noodles or gluten-free pasta. Cooking times might vary, so check the package. Just aim for al dente to keep the texture nice.

Is this dish suitable for meal prep?

Yes, mushroom stroganoff is perfect for meal prep. It keeps well in the fridge, and the flavors deepen over time. Portion it in containers for easy meals. Just cook the noodles when you’re ready to eat them. This way, they stay fresh and don’t get soggy.

This blog post covered a simple and tasty mushroom stroganoff recipe. You learned the key ingredients, step-by-step instructions, and helpful tips. Storing, freezing, and reheating are also easy.

Consider your options for gluten-free or vegetarian meals. Adapting recipes enhances their flavor and nutrition. Enjoy your cooking journey, and share this dish with friends and family! It’s a perfect meal for any occasion.

- 12 oz egg noodles - 1 lb assorted mushrooms (cremini, shiitake, and button) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup vegetable broth - 1 cup sour cream - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped for garnishing To make a great Mushroom Stroganoff with egg noodles, you need fresh ingredients. Start with egg noodles, as they give the dish a nice texture. Use a mix of mushrooms like cremini, shiitake, and button. This variety adds depth to the flavor. Next, you will need a medium onion and garlic for a rich base. The sweetness of the onion and the aroma of garlic are key to a tasty dish. Vegetable broth adds moisture and flavor. Sour cream gives the dish its creamy texture that everyone loves. Don't forget soy sauce or tamari! It adds a nice umami flavor. Thyme and smoked paprika are important for seasoning. Finally, have salt and pepper ready to taste. A drizzle of olive oil helps sauté the vegetables and keeps things from sticking. For garnish, fresh parsley adds color and a fresh taste. Gather these ingredients, and you are ready to create a delicious meal! First, take your slow cooker and lightly grease it with olive oil. This helps keep the food from sticking. Use a paper towel to spread the oil evenly. Next, heat 2 tablespoons of olive oil in a skillet over medium heat. Once it gets warm, add 1 medium onion, finely chopped. Sauté the onion for about 3-4 minutes until it turns clear. Then, stir in 3 cloves of minced garlic and cook for another minute. This will make your kitchen smell amazing! Now, add 1 pound of assorted mushrooms, sliced. I like to use cremini, shiitake, and button mushrooms. Cook these for 5-7 minutes. Stir them often until they are soft and have let out their juices. Season with salt and pepper to bring out their flavor. Carefully transfer the mushroom and onion mix to the slow cooker. Pour in 1 cup of vegetable broth and add 2 tablespoons of soy sauce. Then, sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika. Mix everything well so the flavors blend. Cover the slow cooker with its lid. Set it to cook on low for 4 hours or on high for 2 hours. You want the mushrooms to be fully cooked and the flavors to mix nicely. About 15 minutes before you plan to serve, bring a pot of salted water to boil. Add 12 ounces of egg noodles and cook them according to package instructions until they are just right. Drain the noodles and set them aside. Once the mushroom mix is done cooking, stir in 1 cup of sour cream. Mix it until the sauce is creamy. Taste the sauce and adjust the seasoning with salt and pepper if needed. Finally, add the drained egg noodles to the slow cooker. Toss them gently with the mushroom sauce until they are well coated. Let it sit on low heat for 5 more minutes to warm everything together. Serve the stroganoff in bowls, and sprinkle some fresh parsley on top for a nice touch. Enjoy your Mushroom Stroganoff Egg Noodles Slow Cooker Delight! To make your mushroom stroganoff even tastier, try adding extra seasonings. Here are some ideas: - A splash of Worcestershire sauce adds depth. - Fresh herbs like thyme or parsley brighten flavors. - A pinch of nutmeg gives warmth. - Red pepper flakes add a bit of heat. These simple additions can change your dish's flavor profile. Experiment and find what you love! To ensure your stroganoff sauce stays creamy, add sour cream at the right time. Here are some tips: - Wait until the mushrooms finish cooking. - Stir sour cream in gently to avoid lumps. - For extra creaminess, use full-fat sour cream. - If you want a tangy twist, add a squeeze of lemon juice. These steps help create a smooth and rich sauce you’ll enjoy. No one wants their meal to stick to the slow cooker. Here’s how to grease it well: - Use a paper towel to spread olive oil evenly. - Focus on the bottom and sides of the cooker. - Consider using a non-stick spray for ease. - Avoid using too much oil, which can make your dish greasy. Following these tips will help your stroganoff slide right out when it’s ready to serve. Enjoy every bite! {{image_4}} You can easily make this dish gluten-free. Just switch to gluten-free egg noodles. Many brands offer this option. Also, use tamari instead of regular soy sauce. Tamari gives a rich taste without gluten. This way, you can enjoy the same great flavor and texture. If you want a vegan option, replace the sour cream with cashew cream or coconut cream. These work well and keep the dish creamy. You can also skip the sour cream altogether and add more vegetable broth. This keeps the stroganoff light while still tasty. Some people like to use nutritional yeast for a cheesy flavor. Don't hesitate to mix in more vegetables. Spinach or kale adds color and nutrients. Bell peppers can add a sweet crunch. If you want extra protein, try adding lentils or chickpeas. They blend well and make the meal hearty. You can also sprinkle in some fresh herbs like thyme or dill for a fresh twist. To store leftovers, let the stroganoff cool down. Place it in an airtight container. I recommend using glass containers if you can. This keeps the food fresh for up to three days in the fridge. When you want to eat it again, just take it out, and you’re ready to reheat. If you want to freeze mushroom stroganoff, it’s best to do so without the egg noodles. Noodles can become mushy when thawed. Instead, freeze the sauce in a freezer-safe container. It can last up to three months in the freezer. When you’re ready to eat, let it thaw in the fridge overnight. To reheat, gently warm the stroganoff on the stove over low heat. Stir often to avoid burning. You can add a splash of vegetable broth or water to keep it creamy. If you prefer the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between. This keeps the texture nice and smooth. Yes, you can make this dish ahead. Just cook the stroganoff, let it cool, then store it in an airtight container. It stays fresh for about three days in the fridge. If you want to keep it longer, freeze it. It will last for up to three months. To reheat, warm it on the stove or in the microwave until hot. I love using a mix of mushrooms for great flavor. Cremini and shiitake mushrooms add depth. Button mushrooms are mild and easy to find. You can also try portobello for a meatier taste. Each type brings its own twist to the dish. The mix makes the stroganoff rich and tasty. Absolutely! While egg noodles are classic, you can use other pasta types. Fettuccine or tagliatelle work well too. If you want a gluten-free option, use rice noodles or gluten-free pasta. Cooking times might vary, so check the package. Just aim for al dente to keep the texture nice. Yes, mushroom stroganoff is perfect for meal prep. It keeps well in the fridge, and the flavors deepen over time. Portion it in containers for easy meals. Just cook the noodles when you're ready to eat them. This way, they stay fresh and don’t get soggy. This blog post covered a simple and tasty mushroom stroganoff recipe. You learned the key ingredients, step-by-step instructions, and helpful tips. Storing, freezing, and reheating are also easy. Consider your options for gluten-free or vegetarian meals. Adapting recipes enhances their flavor and nutrition. Enjoy your cooking journey, and share this dish with friends and family! It’s a perfect meal for any occasion.

Mushroom Stroganoff Egg Noodles Slow Cooker

Indulge in a rich and creamy Mushroom Stroganoff Delight that’s perfect for any time of year! This easy slow cooker recipe combines assorted mushrooms, egg noodles, and a luscious sour cream sauce to create a comforting meal everyone will love. Discover step-by-step instructions and tips for the best results, and get ready to impress your family or guests. Click through to explore this delicious recipe!
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Ingredients
  

12 oz egg noodles

1 lb assorted mushrooms (cremini, shiitake, and button), thoroughly sliced

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup vegetable broth

1 cup sour cream

2 tablespoons soy sauce (or tamari for a gluten-free option)

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnishing)

Instructions
 

Prepare the Slow Cooker: Lightly grease the interior of your slow cooker with a small amount of olive oil to help prevent sticking during cooking.

    Sauté Aromatics: Heat the olive oil in a skillet over medium heat. Once the oil is shimmering, add the finely chopped onion. Sauté the onion for about 3-4 minutes, or until it becomes translucent. Stir in the minced garlic and continue to cook for an additional minute, allowing the garlic to become fragrant without burning.

      Add Mushrooms: Next, add the sliced mushrooms to the skillet. Cook them for approximately 5-7 minutes, stirring occasionally, until they release their moisture and become tender. Season lightly with salt and pepper to enhance the flavors.

        Combine Ingredients: Carefully transfer the sautéed mushroom and onion mixture to the slow cooker. Pour in the vegetable broth, drizzle in the soy sauce, and sprinkle the dried thyme and smoked paprika over the top. Stir everything together until well combined.

          Cook in Slow Cooker: Cover the slow cooker with its lid and set it to cook on low for 4 hours, or on high for 2 hours. The mushrooms should be fully cooked, and the flavors will meld together beautifully by the end of the cooking time.

            Prepare Egg Noodles: About 15 minutes prior to serving, bring a pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Once cooked, drain the noodles and set them aside.

              Finish Sauce: When the mushroom mixture has completed cooking, stir in the sour cream until it is fully integrated, creating a creamy sauce. Taste and adjust the seasoning with additional salt and pepper if needed.

                Combine: Add the drained, cooked egg noodles directly to the slow cooker. Gently toss to ensure that the noodles are well-coated with the luscious mushroom sauce. Allow the mixture to sit on low heat for an additional 5 minutes to warm through.

                  Serve: Serve generous portions of the stroganoff on plates or in bowls, and finish by garnishing each serving with a sprinkle of freshly chopped parsley for a vibrant touch and added freshness.

                    Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Servings: 4-6

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