Ingredients
- Mushrooms (cremini or button), 2 lbs
- Olive oil, 2 tablespoons
- Garlic, minced, 4 cloves
- Dry sherry, 1/2 cup
- Soy sauce, 2 tablespoons
- Dried thyme, 1 teaspoon
- Salt, 1/2 teaspoon
- Black pepper, 1/4 teaspoon
Instructions
- Step 1: Clean the mushrooms by wiping them with a damp paper towel. If using larger mushrooms, slice them into halves or quarters.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 8-10 minutes.
- Step 3: Transfer the mushrooms to a slow cooker. Add the minced garlic, dry sherry, soy sauce, dried thyme, salt, and pepper.
- Step 4: Stir to combine all ingredients thoroughly.
- Step 5: Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until the mushrooms are tender and have absorbed the flavors.
- Step 6: Serve the slow cooker mushrooms as a side dish or as a topping for meat, pasta, or vegetables.
Notes
- Store cooled leftover mushrooms in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat until warmed through, adding a splash of water or broth if needed.
- Serve these savory mushrooms spooned over creamy polenta or grilled steak for a delicious umami boost.
- Don't skip browning the mushrooms in a skillet first, as this step adds depth of flavor that slow cooking alone won't achieve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American