When I was little I hated mushrooms. I have since seen the error of my ways and now I want to eat them with everything.
On chicken, deep fried, stuffed, in my soup, and always as a side dish. One of my favorite ways to cook them is in the slow cooker – so by the time I’m done throwing together dinner, they’re ready to go.
Even my pickiest eaters will eat these. They have the best flavor, and the slow cooker gives them the perfect texture, that really makes them pop in your mouth.
You could also make these in your instant pot, but I have found that they have a better texture when you make them in your slow cooker.
what could i serve these with?
I love this recipe because it is so versatile and you could serve it with so much.
Here are a few of my favorite main dishes to serve with these mushrooms:
-Baked Chicken Parmesan Casserole: I love parmesan chicken, and the leftover sauce, pair perfectly with the mushrooms. You will love this combo.
–Maple Dijon Glazed Chicken: All you need is a bite of mushroom and a bite of this chicken, and you will know what heaven is like.
–Slow Cooker Beef Sirloin Tips and Gravy: I love how simple this recipe is, and the gravy combined with the mushrooms takes your tastebuds to a whole new level.
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Looking for more healthy side dishes? here are a few of our favorites:
- Skillet Red Potatoes
- Honey Grilled Peaches
- Roasted Ranch Asparagus
- Baked Asian Zucchini
- Orange Glazed Carrots
Slow Cooker Mushrooms Recipe
- 16 ounces baby bella mushrooms 1 container, rinsed
- 2 teaspoons minced garlic
- 2 Tablespoons thyme
- 1 bay leaf
- ½ cup beef broth
- 2 Tablespoons fresh parsley chopped, for garnish
- Place mushrooms, garlic, thyme, bay leaf, and beef broth in a slow cooker.
- Gently stir to distribute all ingredients evenly.
- Cook on low for 3 hours, or on high for 1 1/2.
- Top with fresh parsley and serve warm.
- We like to serve these with Chicken
- Slow Cooker
- Wooden Spoon