Slow Cooker Garlic Herb Mushrooms

Slow cooker garlic herb mushrooms are a tasty side dish with pasta, potatoes, or even on toast. Chewy mushrooms in a delicious sauce are a nice addition to any meal. And since they are made in the slow cooker, you don’t need to hang out in the kitchen while they cook – just turn it on and forget about them!

These mushrooms can be set to cook on low for three to four hours or on high for just one or two hours. You won’t find an easier, more straightforward recipe!

We have eaten these mushrooms many times on toast covered in our oven roasted garlic. We love the garlic and herb flavors in the mushroom sauce.

Perfect for the holidays, these mushrooms will be a hit when served on the Christmas or Thanksgiving table.

Print Recipe

Slow Cooker Garlic Herb Mushrooms

These garlicky rich mushrooms are perfect as a standalone side, or with potatoes, pasta or on toast.

Course

Side Dish

Cuisine

American, French

Keyword

basil, bay leaf, cremini mushrooms, dried oregano, dried thyme, garlic, plant based milk, vegetable broth, vegetable stock

Prep Time

10 minutes

Cook Time

3-4 hours

Servings

servings

Ingredients

• 24 ounces Cremini mushrooms
• 4 cloves garlic minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon basil
• 1 cup vegetable broth,
• salt & pepper to taste
• 2 bay leaves
• 1/4 cup plant-based milk
• 2 tablespoons vegan butter
• 1 tablespoon cornstarch

Course Side Dish Cuisine American, French Keyword basil, bay leaf, cremini mushrooms, dried oregano, dried thyme, garlic, plant based milk, vegetable broth, vegetable stock Prep Time 10 minutes Cook Time 3-4 hours Servings servings Ingredients 24 ounces Cremini mushrooms 4 cloves garlic minced 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon basil 1 cup vegetable broth, salt & pepper to taste 2 bay leaves 1/4 cup plant-based milk 2 tablespoons vegan butter 1 tablespoon cornstarch

Instructions

1. Clean the mushrooms and leave them whole or slice them.
2. Place the mushrooms, garlic, oregano, thyme and basil into a slow cooker. Stir in the vegetable broth, then season with salt and pepper to taste. Add 2 bay leaves.

   
3. Cover and cook on low for 3 to 4 hours, or high heat 1 to 2 hours, until the mushrooms are tender.
4. About 30 minutes before the mushrooms are done cooking, remove the bay leaves.
5. Using a measuring cup, carefully remove 1/3 cup or so of hot broth from the slow cooker. Add the plant based milk and vegan butter to the broth in the slow cooker.
6. Stir 1 tablespoon of cornstarch into the broth in the measuring cup, until the cornstarch is dissolved, then return the cornstarch mixture to the slow cooker, stirring to blend.
7. Cover and cook another 15 to 20 minutes. Serve hot over pasta, potatoes or toast.

   

Recipe Notes

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