One of my favorite things about going to a steakhouse is the side of garlicky mushrooms. Scratch that. It's not
one of my favorite things. It's
the best thing. And yes, I'm including the steak in that. They're just so plump and juicy, and absolutely delicious. And now, you don't have to lay all that cash down to have them. As you can see in the recipe below, they can cook right in your slow cooker.
This recipe couldn't be easier. In fact, if you think like me, the most labor-intensive part is cleaning the mushrooms. Then it all just goes into the slow cooker and cooks away. To really get the plump deliciousness of the mushrooms, you will need to add a dash of cream and a bit of butter at the end. But you just need to let those melt together and then your mushrooms are ready. No steakhouse required.
Slow Cooker Garlic and Herb Mushrooms
4
10 minutes
3 hours, 30 minutes
3 hours, 40 minutes
1 pound whole mushrooms, cleaned
4 cloves garlic, minced
2 tablespoons fresh thyme, finely chopped
1 bay leaf
1/2 cup vegetable broth
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 cup heavy cream
2 tablespoons butter
2 tablespoons fresh parsley, finely chopped
Place mushrooms, garlic, thyme, and bay leaf in a 6-quart slow cooker. Add broth and season with salt and pepper. Mix well and place lid on slow cooker. Cook on low for 3 hours or on high for 1 1/2 hours.
Remove lid from slow cooker. Add cream and butter and then replace lid. If cooking on low, turn heat to high and cook for another 30 minutes.
Remove bay leaf and discard. Spoon mushrooms into a large bowl and garnish with fresh parsley.
