Slow Cooker Garlic Herb Mushrooms
Toss 1 1/2 pounds mushrooms with 2 tbsp butter, 4 chopped garlic cloves, 1/2 tsp oregano, 1/4 tsp thyme, 1/2 cup broth, salt, and pepper. Cook in a slow cooker on low for 2-3 hours or high for 1-2 hours. Stir in 1/4 cup half and half, 1/2 cup grated Parmesan, and 2 tbsp parsley. For a creamy twist, use cream or milk instead of half and half. Optional: Add 1 tbsp white miso paste for extra umami flavor.
Ingredients:
1 1/2 pounds mushrooms
2 tablespoons unsalted butter
4 cloves garlic, chopped
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme (or 1 teaspoon fresh thyme, chopped)
1/2 cup vegetable broth (or chicken broth)
Salt and pepper to taste
1/4 cup half and half
1/2 cup Parmigiano Reggiano (Parmesan cheese), grated
2 tablespoons parsley, chopped
Directions:
1. Prepare the Mushrooms:
Toss the mushrooms with the butter, garlic, oregano, thyme, broth, salt, and pepper.
2. Cook in the Slow Cooker:
Set to low for 2-3 hours or high for 1-2 hours.
3. Add Creamy Ingredients:
Mix in the half and half, Parmesan, and parsley.
Tips & Variations:
Substitute Cream Options: Replace the half and half with cream, milk, or a mixture of both for your preferred creaminess.
Add Depth of Flavor: Stir in 1 tablespoon of white miso paste along with the Parmesan for a savory boost.
Enjoy this savory, buttery side dish that’s perfect for any meal!
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 4
