I like serving mushrooms like this as an appetizer with toothpicks while the rest of dinner is finishing up. And there’s another great point for the slow cooker – it means that the mushrooms aren’t taking up valuable cooking space, so I can focus on getting dinner on the table as well! If you haven’t tried a buttered and herbed mushroom yet, you’re in for a treat! The flavors come together perfectly to create something magical. Be sure to give this one a try next time you want an elegant meal. Thanks go to Damn Delicious for yet another amazing recipe that I’ll be saving for the future.

 

Ingredients

24 ounces cremini mushrooms

4 cloves garlic, minced

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

2 bay leaves

1 cup vegetable broth

Kosher salt and freshly ground black pepper, to taste

1/4 cup half and half

2 tablespoons unsalted butter

2 tablespoons chopped fresh parsley leaves

 

Instructions

Place mushrooms, garlic, basil, oregano, thyme and bay leaves into a 3-qt slow cooker. Stir in vegetable broth; season with salt and pepper, to taste.

Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours, or until browned and tender. Stir in half and half and butter during the last 15-20 minutes of cooking time.

Serve immediately, garnished with parsley, if desired.

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Quick tip: Don’t have half and half? For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

Recipe and image courtesy of Damn Delicious