Crock Pot Garlic & Herb Mushrooms

Love those buttery sautéed restaurant-style mushrooms? We found a way to make them much healthier. This recipe cook slowly with garlic and herbs, giving them time to absorb tons of flavor.

The slow cooker does almost all the work here. Simply add your mushrooms of choice, herbs and broth, and cook until tender. You’ll need a pound of mushrooms, so choose your favorite (or use different varieties). While cooking, the mushrooms will absorb flavors from the garlic, thyme, and bay leaves. And because the slow cooker is well, slower, it gives the herbs more time to infuse into the mushrooms. Near the end, almond milk and a smidgen of butter get added for extra creaminess and flavor. The results are absolutely divine.

Serve these slow cooker mushrooms as a side dish with any lean protein, spoon on top of pasta or zucchini noodles, or try them with scrambled eggs for a memorable breakfast. They also make an excellent hors d’oeuvre, just break out toothpicks for your guests and serve!

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

Servings: 4 servings, approx. ½ cup each

Containers 1 Green 1½ tsp.

Ingredients

  • 1 lb . whole mushrooms (like brown, button, or cremini), stems trimmed

  • 4 cloves garlic , finely chopped

  • 2 Tbsp . finely chopped fresh thyme

  • 1 bay leaf

  • ½ cup low-sodium organic vegetable broth

  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

  • ¼ cup unsweetened almond milk

  • 2 Tbsp . unsalted butter

  • 2 Tbsp . chopped fresh parsley (for garnish; optional)

Instructions

  1. Place mushrooms, garlic, thyme, and bay leaf in a 3-quart slow cooker.

  2. Add broth. Season with salt and pepper if desired. Mix well; cover. Cook on high for 1 to 1½ hours (or on low for 3 to 3½ hours), or until tender.

  3. Add almond milk and butter; cook for an additional 30 minutes.

  4. Garnish with parsley if desired; serve immediately.

Tips:

  • You can substitute other woody herbs like rosemary, oregano, or lavender for the thyme. Woody herbs are better in the slow cooker than soft herbs and stand up to long cooking times.


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