Slow Cooker Garlic Herb Mushrooms
The best and EASIEST way to make mushrooms. In a crockpot with garlic, herbs and butter! Just 5 min prep.
I know. It’s 90 degrees here in California and I’m here with a slow cooker recipe. But that’s exactly why you need to dust off that slow cooker from storage. There’s no need to turn on that oven or stovetop since it will just add to this summer heat.
With the crockpot, it really does all of the work for you. You can throw your mushrooms, garlic and herbs right into the slow cooker. Set it and forget it.
You just need to stir in half and half (you can also substitute heavy cream and/or milk) and some butter because, well, butter makes everything just a little bit better.
If you really want to take it a step further, you can stir in a little bit of cornstarch (mixed with water) for a thicker, creamier sauce, although you really won’t need it. These mushrooms are just packed with so much flavor, and you’ll want to slurp down that sauce like it’s mushroom soup!
Slow Cooker Garlic Herb Mushrooms
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
Instructions
- Place mushrooms, garlic, basil, oregano, thyme and bay leaves into a 3-qt slow cooker. Stir in vegetable broth; season with salt and pepper, to taste.
- Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours, or until browned and tender. Stir in half and half and butter during the last 15-20 minutes of cooking time.
- Serve immediately, garnished with parsley, if desired.
Notes
Did you make this recipe?
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I’m thinking these will be perfect with my Christmas Prime Rib. I’ve always served it with sauteed mushrooms, but I think these will be even better.
what size is that crockpot??
I made this as a side dish for a family gathering. EVERYONE loved them. I would taste the broth as they cook to see if it needs a little more salt as it goes. I also used dried parsely flakes because I’m not a fan of fresh parsely. It was amazing. 10/10 recommend
These were amazing! My husband and I ate all of them in one sitting. I did add a couple of tablespoons of red wine vinegar and it was delicious! I added heavy cream, but mine didn’t thicken. Was the sauce supposed to thicken? Needless to say, the heavy cream did add flavor. Thank you so much. 🙂
I found it full of flavour. Next time I would not use the stock it was too watery. I would use stock powder and only add water if needed. I also did not use the half and half. Butter was fine to finish off.
(1) My slow cooker is 6 qt. I don’t want to double the recipe so I’ll make these on the stovetop. (Actually, I might WANT to double the recipe because I was just thinking of leftovers, of which I’m a devoted disciple. Mushrooms on toast!!! Must increase the cream and maybe even add a slurry.)
(2) I have lots of fresh thyme that needs to be used, so I’ll use only fresh thyme as the herb, some on the stems, some removed.
(3) Heavy cream. Oh, yeah!
(4) This is PERFECT for Xmas.
This is Damn Delicious!!!
I accidentally added too much half and half and of course the mushrooms add liquid when cooked, but it turned out awesome! I ended up making the most amazing accidental
Mushroom soup! I also added 2 tablespoons of cream cheese once I realized I had a soup on my hands to add more creaminess. It was the most rich mushroom soup I’ve ever had! Making it again ASAP !
These mushrooms look great, which I am sure they are. Wondering would these make an appetizer for Christmas. Just curious!
I made this for Thanksgiving 3 years ago, it was a huge success, everyone loved them and there were none left for me to try. I’m making them again – cuadrupling the recipe this time!
Made this for supper tonight. It is currently still cooking away… but boy, does my house smell AMAZING! Definitely sharing this recipe with all my Pro-Veggie friends!
Can this be frozen for future use?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
Absolutely amazing! My new go-to side dish. So simple yet so incredibly flavorful. I love all of your recipes. Thanks for making this busy Mom able to cook so many meals at home.
This is a fabulous recipe and I’ve made it several times. I’ve switched up the herbs at times and I always use fat free half and half and, sometimes, less butter when I’m on the wagon with Weight Watchers. I made it on Christmas Eve last year when we all made appetizers and sliders instead of a sit down dinner. I made this on our recent shore vacation, added Vidalia onions, and had it as an accompaniment to our steak dinner. Easy and delicious!
Sweet!
So so yummy! I made these on the stove (home from work at 8pm) as a side for some amazing homemade cheesy seafood manicotti.
Know what I’ll do next time? Use this same recipe, add some shredded rotisserie chicken and ricotta, dice up the shrooms, and stuff some manicotti! Maybe a rose sauce or a homemade Alfredo sauce…Who knows???….but these are AMAZEBALLS!!!
Yum! Great idea!
This has become one of my potluck got to recipes. We are dairy free so I substitute cashew cream for the ½ and ½ and use Earth Balance (soy free) for the butter. Everyone loves it (who likes mushrooms) and there are NEVER any left overs. I always double the recipe and it always turns out fabulous
That’s great to hear! Thanks for sharing.
These sound SO delicious!
Made this tonight and I’m sad to report it was a total miss for my family. I will stick to stove top cooking when it comes to mushrooms in a cream sauce.
Following the directions exactly, this turned out to be mushrooms in lots of runny, runny liquid. The liquid wasn’t creamy or even slightly thick. The flavor was okay. But, it was just a bunch of mushrooms sitting in liquid that would run all over the plate.
Hi,
What size crockpot do you use? I’m realizing my normal pot of soup size crockpot is way bigger than what is in your picture!
A 3-qt slow cooker.
I’ve seen these made with ranch dressing mix. I’m so pleased to see a recipe with real ingredients!
what happens if I accidentally added the 1/2 and 1/2 and butter at the beginning? will it still turn out ok?! it smells amazing and its 2 hours in….
I have no idea! Let me know how it turns out! 🙂