Description
Tender cremini mushrooms slow cooked in garlic, herbs, and butter for an easy, flavorful side dish with only 5 minutes of prep.
Ingredients
24 ounces cremini mushrooms
4 cloves garlic, minced
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried thyme
2 bay leaves
1 cup vegetable broth
Kosher salt and freshly ground black pepper, to taste
¼ cup half and half
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley leaves (for garnish)
Instructions
Add mushrooms, garlic, basil, oregano, thyme, and bay leaves to a 3-quart slow cooker.
Pour in the vegetable broth and season with salt and pepper to taste. Stir to combine.
Cover and cook on LOW for 3–4 hours or HIGH for 1–2 hours, until mushrooms are browned and tender.
During the last 15–20 minutes of cook time, stir in the half and half and butter.
Serve warm, garnished with chopped fresh parsley, if desired.
Notes
Half and half substitute: Mix ¾ cup whole milk with ¼ cup heavy cream if needed.
Mushrooms will shrink significantly as they cook—don’t worry if they seem like a lot at first.
This dish pairs perfectly with steak, chicken, mashed potatoes, or even pasta.
To make it vegan, substitute the butter and half and half with plant-based alternatives.
Great for holiday meals, Sunday dinners, or an easy side for entertaining.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Side Dish
- Method: Slow Cooker / Crockpot
- Cuisine: American
