Steakhouse-Style Slow Cooker Garlic Butter Mushrooms
These slow cooker garlic butter mushrooms are the kind of side dish that quietly steals the spotlight. With just three simple ingredients, this easy recipe delivers rich, steakhouse-level flavor without standing over the stove. Toss everything into the slow cooker, walk away, and come back to tender, glossy mushrooms swimming in garlicky butter perfect for busy weeknights, holiday spreads, or whenever you want maximum flavor with minimal effort.
Why You’ll Love This Recipe:
Ultra-easy & hands-off: Let the slow cooker do all the work.
Budget-friendly: Everyday ingredients, big restaurant flavor.
Versatile: Pairs with steak, chicken or vegetarian mains.
Crowd-pleasing: A dependable side for parties and family dinners.
Naturally low-carb & gluten-free: Fits many eating styles.
Servings: 4–6
Ingredients:
2 pounds whole mushrooms, cleaned and trimmed (cremini or button work best)
8 tablespoons (1 stick) unsalted butter, cut into pieces
4–6 cloves garlic, finely minced
Optional: ½ teaspoon kosher salt and freshly ground black pepper, to taste
Directions:
Prep the mushrooms: Gently wipe mushrooms with a damp paper towel or soft brush. Trim dry stem ends; keep mushrooms whole so they stay meaty and tender.
Layer in the slow cooker: Add mushrooms in an even layer. Scatter minced garlic over the top.
Add butter: Dot butter pieces over the mushrooms, tucking some between them for even melting. Season lightly with salt and pepper if using.
Cook low and slow: Cover and cook on LOW for 3–4 hours or HIGH for 1½–2 hours, stirring once halfway through so everything gets coated in garlic butter.
Finish & serve: Taste and adjust seasoning. Spoon mushrooms and their buttery juices into a serving bowl and serve warm.
Serving Ideas:
Spoon over grilled steak or roast chicken the butter becomes an instant sauce.
Serve over mashed potatoes, creamy polenta, or buttered noodles.
Pile onto toasted baguette slices for an easy appetizer or crostini.
Pair with green beans or a crisp salad to balance the richness.
Variations & Pro Tips:
Brighten it up: Finish with a squeeze of lemon juice or chopped parsley.
Herb-forward: Add a sprig of thyme or rosemary at the start.
Steakhouse finish: Stir in grated Parmesan at the end.
Thicker sauce: Prop the lid ajar for the last 20–30 minutes to reduce liquid.
Even cooking: Halve very large mushrooms so they absorb more garlic butter.
