Delish and saucy! My hubby can down the entire thing!

Slow Cooker Creamy Wild Mushroom Pasta is a delightful fusion of comfort and sophistication. This dish draws inspiration from traditional Italian cuisine and is ideal for those who appreciate the deep, earthy flavors of wild mushrooms. The slow cooker does most of the work, allowing the flavors to meld beautifully over hours, resulting in a rich and creamy sauce that will elevate your pasta nights. Perfect for a weeknight dinner or a special occasion, this recipe brings the luxury of a gourmet meal to your home kitchen with minimal effort.

To complement the rich flavors of Slow Cooker Creamy Wild Mushroom Pasta, consider serving it with a crisp, green salad dressed in a light vinaigrette. Garlic bread or a rustic baguette would be excellent for sopping up the creamy sauce. A side of roasted vegetables, such as asparagus or Brussels sprouts, would add a nice touch of color and texture to your meal. Finish with a light dessert, like a lemon sorbet or a fruit tart, to cleanse the palate.

Servings: 4-6 servings

1 lb mixed wild mushrooms, cleaned and sliced
1 medium onion, finely chopped
4 cloves garlic, minced
1 cup vegetable or chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup white wine (optional)
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
12 oz fettuccine or your choice of pasta
Fresh parsley, chopped (for garnish)

1. In a skillet, heat the olive oil over medium heat. Sauté the onions until they are translucent, about 5 minutes.

2. Add the garlic and cook for another minute, being careful not to let it burn.

3. Transfer the onions and garlic to the slow cooker. Add the sliced mushrooms, broth, white wine (if using), thyme, oregano, salt, and pepper.

4. Cover and cook on low for 4-5 hours, or until the mushrooms are tender and have released their juices.

5. About 30 minutes before serving, cook the pasta according to the package instructions until al dente. Drain and set aside.

6. Stir the heavy cream and Parmesan cheese into the slow cooker. If the sauce seems too thick, add a bit more broth or cream to reach your desired consistency.

7. Add the cooked pasta to the slow cooker, mixing until the pasta is well-coated with the creamy mushroom sauce.

8. Serve hot, garnished with freshly chopped parsley and additional Parmesan if desired.

For a heartier version, consider adding cooked chicken or crumbled Italian sausage to the slow cooker during the last hour of cooking. If you prefer a vegan option, substitute the heavy cream with a plant-based alternative like coconut cream, and use nutritional yeast in place of Parmesan cheese. Feel free to experiment with different types of mushrooms such as shiitake, cremini, or chanterelles for varying flavors and textures.