Post by Loupy on Nov 11, 2017 16:57:37 GMT -7
Slow Cooker Garlic Herb Mushrooms
From: Kevin Lynch@ www.closetcooking.com/2016/11/slow-cooker-garlic-herb-mushrooms.html/
Today I have a quick and easy slow cooker garlic herb mushroom side dish recipe for you! I like this recipe not only because it's so quick and easy but it's also made in the slow cooker which frees up some oven and stove top space which is really nice for large meals like Thanksgiving or Christmas dinner. This mushroom side is as easy to make as throwing the mushrooms into the slow cooker (whole) along with garlic, herbs and butter! Yum! The dish is rounded out with some broth to cook the mushrooms in and to make a sauce with the addition of cream and Parmesan cheese at the end!
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 4
Ingredients
1 1/2 pounds mushrooms
2 tablespoons unsalted butter
4 cloves garlic, chopped
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme (or 1 teaspoon fresh thyme, chopped)
1/2 cup vegetable broth (or chicken broth)
salt and pepper to taste
1/4 cup half and half
1/2 cup Parmigiano Reggiano (Parmesan cheese), grated
2 tablespoons parsley, chopped
Directions:
Toss the mushrooms with the butter, garlic, oregano, thyme, broth, salt and pepper.
Cook in a slow cooker on low for 2-3 hours or on high for 1-2 hours before mixing in the half and half, Parmesan and parsley!
Option: Replace the half and half with cream or milk or combo there of. (Half and half is a mixture of cream and milk.)
Option: Add 1 tablespoon white miso paste to the sauce along with the Parmesan.
Nutrition Facts:
Calories 155
Fat 11g
Saturated 6.7
Cholesterol 29mg,
Sodium 167mg,
Carbs 8g
Fiber 1.9g,
Sugars 3.1g
Protein 10.1g
From: Kevin Lynch@ www.closetcooking.com/2016/11/slow-cooker-garlic-herb-mushrooms.html/
Today I have a quick and easy slow cooker garlic herb mushroom side dish recipe for you! I like this recipe not only because it's so quick and easy but it's also made in the slow cooker which frees up some oven and stove top space which is really nice for large meals like Thanksgiving or Christmas dinner. This mushroom side is as easy to make as throwing the mushrooms into the slow cooker (whole) along with garlic, herbs and butter! Yum! The dish is rounded out with some broth to cook the mushrooms in and to make a sauce with the addition of cream and Parmesan cheese at the end!
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 4
Ingredients
1 1/2 pounds mushrooms
2 tablespoons unsalted butter
4 cloves garlic, chopped
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme (or 1 teaspoon fresh thyme, chopped)
1/2 cup vegetable broth (or chicken broth)
salt and pepper to taste
1/4 cup half and half
1/2 cup Parmigiano Reggiano (Parmesan cheese), grated
2 tablespoons parsley, chopped
Directions:
Toss the mushrooms with the butter, garlic, oregano, thyme, broth, salt and pepper.
Cook in a slow cooker on low for 2-3 hours or on high for 1-2 hours before mixing in the half and half, Parmesan and parsley!
Option: Replace the half and half with cream or milk or combo there of. (Half and half is a mixture of cream and milk.)
Option: Add 1 tablespoon white miso paste to the sauce along with the Parmesan.
Nutrition Facts:
Calories 155
Fat 11g
Saturated 6.7
Cholesterol 29mg,
Sodium 167mg,
Carbs 8g
Fiber 1.9g,
Sugars 3.1g
Protein 10.1g