Slow Cooker Herb Mushrooms Recipe

Slow-cooked mushrooms covered in a rich, creamy sauce is a filling side dish fit for both Paleo-lovers and vegetarians. These savory bites are enhanced by the taste of rich fats, like coconut milk and ghee. Vegans can also enjoy this dish by replacing the ghee with another type of cooking fat.

The ghee gives the mushrooms a slightly nutty flavor and brings out the flavor of the herbs. The coconut milk and vegetable stock add a savory and rich flavor, too. Be sure to buy a full-fat can of coconut milk, not the lite stuff!

Serve these with a roasted chicken, pork tenderloin, or even pour them over a bed of spaghetti squash “pasta”!

Slow Cooker Herb Mushrooms Recipe

Serves: 4 Prep: 20 min Cook: 4 h

Ingredients

• 24 oz. cremini mushrooms
• 4 garlic cloves, minced
• ½ tsp. dried basil
• ½ tsp. dried oregano
• ¼ tsp. dried thyme
• 2 tbsp. fresh parsley, minced
• 1 bay leaf
• 1 cup vegetable stock
• ¼ cup coconut milk
• 2 tbsp. ghee
• Sea salt and freshly ground black pepper

Preparation

1. Place the mushrooms, garlic, and herbs in a slow cooker.
2. Pour in the vegetable stock and season to taste.
3. Cover and cook on low for 3 to 4 hours.
4. Add in the coconut milk, stir, and cook until warm.
5. Remove bay leaves, adjust seasonings, and serve.

📖 Recipe

Slow Cooker Herb Mushrooms Recipe

Mushrooms slowly cooked in a rich, dairy-free cream sauce with plenty of garlic and herbs.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Side Dish

Cuisine American

Servings 4 people

Calories 144 kcal

Ingredients

  

1x2x3x

• 24 oz. cremini mushrooms
• 4 garlic cloves minced
• ½ tsp. dried basil
• ½ tsp. dried oregano
• ¼ tsp. dried thyme
• 2 tbsp. fresh parsley minced
• 1 bay leaf
• 1 cup vegetable stock
• ¼ cup coconut milk
• 2 tbsp. ghee
• Sea salt and freshly ground black pepper

Instructions

 

• Place the mushrooms, garlic, and herbs in a slow cooker.
  24 oz. cremini mushrooms, 4 garlic cloves, ½ tsp. dried basil, ½ tsp. dried oregano, ¼ tsp. dried thyme, 2 tbsp. fresh parsley, 1 bay leaf, 2 tbsp. ghee
• Pour in the vegetable stock and season to taste.
  1 cup vegetable stock, Sea salt and freshly ground black pepper
• Cover and cook on low for 3 to 4 hours.
• Add in the coconut milk, stir, and cook until warm.
  ¼ cup coconut milk
• Remove bay leaves, adjust seasonings, and serve.

Nutrition

Calories: 144kcalCarbohydrates: 11gProtein: 5gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 253mgPotassium: 873mgFiber: 2gSugar: 4gVitamin A: 776IUVitamin C: 11mgCalcium: 78mgIron: 3mg

Keyword herb, mushroom, slow cooker

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