slow cooker mushrooms
These slow-cooked mushrooms are a savory and delicious side dish, perfect for enhancing any meal. With minimal effort, you can enjoy tender, flavorful mushrooms infused with herbs and spices.
Equipment
- 1 slow cooker
- 1 cutting board
- 1 measuring cups and spoons
- 1 serving spoon
Ingredients
- 16 ounces fresh mushrooms (such as cremini or button), cleaned and quartered
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon balsamic vinegar
- Fresh parsley, chopped for garnish, optional
Instructions
- Prepare the mushrooms by cleaning and quartering them. Place them in the slow cooker.
- In a small bowl, mix together the olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper.
- Pour the garlic and herb mixture over the mushrooms, ensuring they are evenly coated.
- Drizzle the balsamic vinegar over the mushrooms. Stir gently to combine all ingredients.
- Cover the slow cooker with the lid and cook on low heat for 4 hours, or until the mushrooms are tender.
- Once cooked, give the mushrooms a gentle stir to ensure everything is well mixed.
- Serve hot, garnished with fresh parsley if desired.
Notes
You can adjust the herbs used based on your preference; oregano or basil also work well.
For added flavor, consider adding a splash of soy sauce or Worcestershire sauce.
These mushrooms pair wonderfully with grilled meats, pasta dishes, or as a topping for bruschetta.