Slow Cooker Garlic Herb Mushrooms

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Basil, dried
  • 2 Bay leaves
  • 24 oz Cremini mushrooms
  • 4 cloves Garlic
  • 1/2 tsp Oregano, dried
  • 2 tbsp Parsley, fresh leaves
  • 1/4 tsp Thyme, dried

• Canned Goods

  • 1 cup Vegetable broth

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/4 cup Half and half

Found on damndelicious.net

Description

Ingredients

• 24 ounces cremini mushrooms
• 4 cloves garlic, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 2 bay leaves
• 1 cup vegetable broth
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup half and half*
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley leaves

Directions

• 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.