Ingredients
- 2 lbs mushrooms
- 4 cloves garlic, minced
- 1/8 tsp nutmeg
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 1 bay leaf
- 1 cup vegetable broth
- 1/4 cup white wine
- 3 tbs butter, cut into cubes
- 2 tbs fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Add mushrooms, garlic, nutmeg, basil, oregano, thyme, and bay leaf to the slow cooker. Pour in broth and wine, and stir in desired salt and pepper. Top with cubes of butter, then cover and cook on low until mushrooms are lightly browned and tender, about 3 to 4 hours. Stir 2 or 3 times while cooking.
- Serve, garnished with fresh parsley, or freshly grated parmesan if you're feeling fancy.
Notes
Make a big batch of these and we promise you'll love it. They're great on their own as an appetizer, and leftovers are wonderful in pasta or omelettes.
