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 made this to the recipe exactly and both my husband and I noticed a bitter, medicinal taste. Is it the bay leaf? Also, the mushrooms turned black, which was not very appetizing.
Oh no – that shouldn’t happen at all! What kind of mushrooms did you use?
Crimini.
I would like to cut the mushrooms in half, thanks for sharing your tasty recipe
Tried this tonight along with the toffee recipe. (Had to try the toffee twice, but nailed it second time. Delicious!) These mushrooms were so good, I used button mushrooms, but we loved them. I did get the garlic a tad heavy but it didn’t matter, was still excellent. I like someone’s idea above of adding a little wine. Next time some red cooking wine might be in order! Anything slow-cooker is appreciated.
Hi, Chungah! Your recipe is amazing but is there any alternative to using the slow cooker? Thank you!
Unfortunately, without further recipe testing, I cannot advise on how to adapt this recipe without a slow cooker. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
Could this be done with sliced mushrooms instead of whole? Have you tried that before?
I actually have not – sorry!
I’m on weight watchers, how can I “lighten” this recipe? I love mushrooms and would love to add a new veggie to my list!!!!
Reduced fat milk can be substituted for half and half.
Two questions actually. I’m guessing mixing and matching mushrooms in the same batch would work, so long as I keep the overall weight the same (for cooking purposes)? And, I use the slow cooker often to caramelize onions, and afterwards I freeze them in muffin cups before transferring to ziplock (means anytime instant caramelized onions). Would you think the same might work for this dish?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
So I decided to make this and I got confused on “4 cloves of garlic”. In case you didn’t know…a clove is The little oval piece from a whole head of garlic and not 4 heads of garlic…..
I made garlic soup.
This is not….I repeat, this is NOT delicious.
…..
Yes, 4 heads of garlic is a bit much!
I am bringing this to a home that is about 20 minutes from my home. It says to serve immediately. Should I cook the mushrooms and herbs and then wait until I get to the house to plug the crock pot back in and add half & half and butter? Or do you think I could add it at home and travel with it? Help! Thank you!
I’m sure you can go either way – it’s up to you!
Do you think this could be made the night before, refrigerated and then heated up with half and half when it comes time to serve?
Unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment.
What if I accidentally put the butter and half&half in at the beginning?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
I did the same thing 🙁
Your recipe sounds amazing! I’m thinking about using this for Thanksgiving, so I’ll have to quadruple this recipe. About how long would you think it would take to cook in a crock pot?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Can I use any kind of mushroom for this?
Yes, absolutely.
Hi,
Sorry I’m new to crock pot. I’m out for 9 hours so could I leave it for 9 on a low heat or would it go mushy xx
That might be a little too long. But as always, please use your best judgment.
So if I wanted to double this recipe, would I cook it for the same amount of time? This may be a silly question but I JUST got a crockpot and I don’t quite know what I’m doing yet.
Amy, if you are doubling the recipe, cooking time may need to be extended as needed. As always, please use your best judgment.
I’m the only shroon eater in my house. Is is safe to save the leftover and reheat the next day?
Yes, absolutely, but as always, please use your best judgment.
Where are all the recipes for these great looking foods?
The recipe is at the bottom of the post, before the comments section.
My husband is lactose intolerant, after battling stomach cancer he seems to be especially sensitive to dairy (1/3 cup of milk used in my chicken pot pie left him in pain the next day). Can I substitute the dairy in this with unsweetened almond milk? Or are there any vegan/dairy free alternatives? He loves mushrooms and I’d love to make this for him.
Coconut milk would be a great substitute.
I have a question about your directions for making half and half…
You say it is equal parts whole milk and cream, but then you say to mix 3/4 cup milk with 1/4 cup cream. That’s not equal parts.
The reason I am asking is because I have seen these instructions many times online. Everyone says to use equal parts milk to cream, but they tell you use 3/4 cup milk with 1/4 cup cream, which is clearly a 3:1 ratio.
I’m confused!
Brenda, there are a few ways to create your own half and half substitute. You can certainly use equal parts milk and cream but I just find that the 3:1 ratio tastes a little bit better. You can read more about it here. Hope that helps!
Thanks, Chungah! That is helpful!
Of course, I generally have half and half in my fridge, never heavy cream. In fact, I usually substitute half and half where heavy cream is called for. It works!
After reading the recipe I decided wanted to substitute the Italian herbs for something more subtle that would allow the delicate flavor of the baby bellas to shine. So I substituted 2-1/4 teaspoons of Herbs de Provence. Since the sauce never really thickened after adding some cornstarch, I served it as a soup with individual dinner rolls broiled with garlic butter, mozzarella and fresh parsley. It was delicious. Next time, I will cut the mushrooms in half to allow them to absorb more of the flavor and I will pour the liquid from the slow cooker into a pot and boil the liquid on the stove with some home made oat flour as a thickener.
Thank you for sharing your experience actually making these!
Any reason I couldn’t substitute chicken broth instead of the vegetable broth?
Not at all! 🙂