Slow Cooker Garlic Herb Mushrooms

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If you love the rich and umami flavor of mushrooms, then you’ll love this easy and delicious slow cooker garlic herb mushroom recipe. With minimal ingredients and prep, it’s the perfect side dish to make in your slow cooker.

Mushrooms are the culinary world’s hidden gem when it comes to dynamic flavor. They’re great when added to a dish, like this Italian chicken and mushroom dish. They’re also great when added to soup, like this cream of mushroom soup. But mushrooms also shine when they’re left whole and cooked nice and slow.

I opted for making these in my slow cooker as it’s pretty hands-off and yields delicious results.

How to make Slow Cooker Garlic Herb Mushrooms

Place all the ingredients except the butter and parsley in the slow cooker. Stir to combine.

Cook the mushrooms on high for 1-2 hours or low for 2-3 hours, until the mushrooms become tender. You’ll notice a lot of liquid in the slow cooker at this point as the mushrooms release liquid.

Place the butter in the slow cooker during the last 15 minutes.

Serve with a slotted spoon (or not) and garnish with chopped parsley before serving. 

Best mushrooms to use for this recipe?

I use baby Bella (also known as cremini) mushrooms for this recipe for their deeper and meatier flavor. However, white button mushrooms will also work.

What should I serve these with?

These mushrooms are best served as a side dish to your favorite recipe. I like them with steak, whole roasted spatchcock chicken, or meatloaf.

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Slow Cooker Garlic Herb Mushrooms

If you love the rich and umami flavor of mushrooms, then you'll love this easy and delicious slow cooker garlic herb mushroom recipe. With minimal ingredients and prep, it's the perfect side dish to make in your slow cooker.

Course Side Dish

Cuisine American

Keyword garlic herb mushroom, slow cooker mushrooms

Prep Time 10 minutes

2 hours

Total Time 2 hours 10 minutes

Servings 6 people

Calories 98kcal

Author Tanya

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Ingredients

• 24 ounces cremini mushrooms
• 4 garlic cloves minced
• 1 teaspoon dried oregano
• 1 teaspoon dried Basil
• 1/2 teaspoon dried thyme
• 3/4 cup vegetable broth
• Salt and pepper to taste
• 4 tablespoons unsalted butter
• Fresh parsley for garnishing

Instructions

• Place all the ingredients except the butter and parsley in a 4-qt slow cooker. Stir to combine.
• Cook the mushrooms on high for 1-2 hours or low for 2-3 hours, until mushrooms are tender.
• Place the butter in the slow cooker during the last 15 minutes. Garnish with chopped parsley before serving.

Suggested Tools

Slow Cooker

Notes

• I use baby Bella (also known as cremini) mushrooms for this recipe for their deeper and meatier flavor. However, white button mushrooms will also work.
• Lots of liquid will release in the slow cooker while the mushrooms cook. Serve with a slotted spoon (or not).

Nutrition

Calories: 98kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 196mg | Potassium: 528mg | Fiber: 1g | Sugar: 2g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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