4.91 stars (11 ratings)
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The best and EASIEST way to make mushrooms. In a crockpot with garlic, herbs and butter! Just 5 min prep.
I know. It’s 90 degrees here in California and I’m here with a slow cooker recipe. But that’s exactly why you need to dust off that slow cooker from storage. There’s no need to turn on that oven or stovetop since it will justadd to this summer heat.
With the crockpot, it really does all of the work for you. You can throw your mushrooms, garlic and herbs right into the slow cooker. Set it and forget it.
You just need to stir in half and half (you can also substitute heavy cream and/or milk) and some butter because, well, butter makes everything just a little bit better.
If you really want to take it a step further, you can stir in a little bit of cornstarch (mixed with water) for a thicker, creamier sauce, although you really won’t need it. These mushrooms are just packed with so much flavor, and you’ll want to slurp down that sauce like it’s mushroom soup!
Yield: 4 servings
Prep: 5 minutes minutes
Cook: 4 hours hours
Total: 4 hours hours 5 minutes minutes
The best and EASIEST way to make mushrooms. In a crockpot with garlic, herbs and butter! Just 5 min prep.
4.9 stars (11 ratings)
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Ingredients
- 24 ounces cremini mushrooms
- 4 cloves garlic, minced
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 2 bay leaves
- 1 cup vegetable broth
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup half and half*
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley leaves
Instructions
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.
Notes
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
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posted on August 2, 2015under side dish, slow cooker, vegetarian
106 CommentsLeave a Comment »
Leave a Reply
106 comments -
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These were amazing! My husband and I ate all of them in one sitting. I did add a couple of tablespoons of red wine vinegar and it was delicious! I added heavy cream, but mine didn’t thicken. Was the sauce supposed to thicken? Needless to say, the heavy cream did add flavor. Thank you so much. 🙂
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(1) My slow cooker is 6 qt. I don’t want to double the recipe so I’ll make these on the stovetop. (Actually, I might WANT to double the recipe because I was just thinking of leftovers, of which I’m a devoted disciple. Mushrooms on toast!!! Must increase the cream and maybe even add a slurry.)
(2) I have lots of fresh thyme that needs to be used, so I’ll use only fresh thyme as the herb, some on the stems, some removed.
(3) Heavy cream. Oh, yeah!
(4) This is PERFECT for Xmas.
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This is Damn Delicious!!!
I accidentally added too much half and half and of course the mushrooms add liquid when cooked, but it turned out awesome! I ended up making the most amazing accidental
Mushroom soup! I also added 2 tablespoons of cream cheese once I realized I had a soup on my hands to add more creaminess. It was the most rich mushroom soup I’ve ever had! Making it again ASAP !
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Marc Lotter — Reply
Made this for supper tonight. It is currently still cooking away… but boy, does my house smell AMAZING! Definitely sharing this recipe with all my Pro-Veggie friends!
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Chungah @ Damn Delicious — Reply
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
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This is a fabulous recipe and I’ve made it several times. I’ve switched up the herbs at times and I always use fat free half and half and, sometimes, less butter when I’m on the wagon with Weight Watchers. I made it on Christmas Eve last year when we all made appetizers and sliders instead of a sit down dinner. I made this on our recent shore vacation, added Vidalia onions, and had it as an accompaniment to our steak dinner. Easy and delicious!
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So so yummy! I made these on the stove (home from work at 8pm) as a side for some amazing homemade cheesy seafood manicotti.
Know what I’ll do next time? Use this same recipe, add some shredded rotisserie chicken and ricotta, dice up the shrooms, and stuff some manicotti! Maybe a rose sauce or a homemade Alfredo sauce…Who knows???….but these are AMAZEBALLS!!!
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Jana @ Damn Delicious — Reply
Yum! Great idea!
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This has become one of my potluck got to recipes. We are dairy free so I substitute cashew cream for the ½ and ½ and use Earth Balance (soy free) for the butter. Everyone loves it (who likes mushrooms) and there are NEVER any left overs. I always double the recipe and it always turns out fabulous
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Jana @ Damn Delicious — Reply
That’s great to hear! Thanks for sharing.
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Temples — Reply
These sound SO delicious!
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Made this tonight and I’m sad to report it was a total miss for my family. I will stick to stove top cooking when it comes to mushrooms in a cream sauce.
Following the directions exactly, this turned out to be mushrooms in lots of runny, runny liquid. The liquid wasn’t creamy or even slightly thick. The flavor was okay. But, it was just a bunch of mushrooms sitting in liquid that would run all over the plate.
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Hi,
What size crockpot do you use? I’m realizing my normal pot of soup size crockpot is way bigger than what is in your picture!
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what happens if I accidentally added the 1/2 and 1/2 and butter at the beginning? will it still turn out ok?! it smells amazing and its 2 hours in….
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I made this to the recipe exactly and both my husband and I noticed a bitter, medicinal taste. Is it the bay leaf? Also, the mushrooms turned black, which was not very appetizing.
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Arabella — Reply
I would like to cut the mushrooms in half, thanks for sharing your tasty recipe
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Tried this tonight along with the toffee recipe. (Had to try the toffee twice, but nailed it second time. Delicious!) These mushrooms were so good, I used button mushrooms, but we loved them. I did get the garlic a tad heavy but it didn’t matter, was still excellent. I like someone’s idea above of adding a little wine. Next time some red cooking wine might be in order! Anything slow-cooker is appreciated.
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Hi, Chungah! Your recipe is amazing but is there any alternative to using the slow cooker? Thank you!
-
Unfortunately, without further recipe testing, I cannot advise on how to adapt this recipe without a slow cooker. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
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Could this be done with sliced mushrooms instead of whole? Have you tried that before?
-
-
I’m on weight watchers, how can I “lighten” this recipe? I love mushrooms and would love to add a new veggie to my list!!!!
-
-
Two questions actually. I’m guessing mixing and matching mushrooms in the same batch would work, so long as I keep the overall weight the same (for cooking purposes)? And, I use the slow cooker often to caramelize onions, and afterwards I freeze them in muffin cups before transferring to ziplock (means anytime instant caramelized onions). Would you think the same might work for this dish?
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So I decided to make this and I got confused on “4 cloves of garlic”. In case you didn’t know…a clove is The little oval piece from a whole head of garlic and not 4 heads of garlic…..
I made garlic soup.
This is not….I repeat, this is NOT delicious.
…..
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I am bringing this to a home that is about 20 minutes from my home. It says to serve immediately. Should I cook the mushrooms and herbs and then wait until I get to the house to plug the crock pot back in and add half & half and butter? Or do you think I could add it at home and travel with it? Help! Thank you!
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Do you think this could be made the night before, refrigerated and then heated up with half and half when it comes time to serve?
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What if I accidentally put the butter and half&half in at the beginning?
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Your recipe sounds amazing! I’m thinking about using this for Thanksgiving, so I’ll have to quadruple this recipe. About how long would you think it would take to cook in a crock pot?
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Hi,
Sorry I’m new to crock pot. I’m out for 9 hours so could I leave it for 9 on a low heat or would it go mushy xx
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So if I wanted to double this recipe, would I cook it for the same amount of time? This may be a silly question but I JUST got a crockpot and I don’t quite know what I’m doing yet.
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I’m the only shroon eater in my house. Is is safe to save the leftover and reheat the next day?
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My husband is lactose intolerant, after battling stomach cancer he seems to be especially sensitive to dairy (1/3 cup of milk used in my chicken pot pie left him in pain the next day). Can I substitute the dairy in this with unsweetened almond milk? Or are there any vegan/dairy free alternatives? He loves mushrooms and I’d love to make this for him.
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I have a question about your directions for making half and half…
You say it is equal parts whole milk and cream, but then you say to mix 3/4 cup milk with 1/4 cup cream. That’s not equal parts.
The reason I am asking is because I have seen these instructions many times online. Everyone says to use equal parts milk to cream, but they tell you use 3/4 cup milk with 1/4 cup cream, which is clearly a 3:1 ratio.
I’m confused!
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Brenda, there are a few ways to create your own half and half substitute. You can certainly use equal parts milk and cream but I just find that the 3:1 ratio tastes a little bit better. You can read more about it here. Hope that helps!
-
-
After reading the recipe I decided wanted to substitute the Italian herbs for something more subtle that would allow the delicate flavor of the baby bellas to shine. So I substituted 2-1/4 teaspoons of Herbs de Provence. Since the sauce never really thickened after adding some cornstarch, I served it as a soup with individual dinner rolls broiled with garlic butter, mozzarella and fresh parsley. It was delicious. Next time, I will cut the mushrooms in half to allow them to absorb more of the flavor and I will pour the liquid from the slow cooker into a pot and boil the liquid on the stove with some home made oat flour as a thickener.
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Stacy Tompkinss — Reply
Wow, I looks very delicious. Thanks for sharing such an wonderful recipe. I will cook this dishes for my family. I love your blog very much, you often have useful post. I will follow your site everyday to get good recipes
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Senika @ Foodie Blog Stalker — Reply
I love me some ‘shrooms!!! Considering it’s going to be 97 degrees today and our a/c just went out, I’ll definitely be utilizing my slow cooker more often! Thanks for this gem 🙂
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The Surprised Gourmet — Reply
Just found your site and glad I did. I use my slow cookers for cooking lots of chicken. I’ll have to give a try at cooking mushrooms now.
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sneha — Reply
Hey… love the crockpot and I love mushrooms. These look so delicious. I always just revert to sautéing them but I will have to try this recipe. I am going to sub half and half with coconut milk.Even though it only takes a few minutes to sauté mushrooms, there’s something so cool about throwing everything in a pot in the morning, pushing a button, and walking away until dinner time. Thanks for another great recipe!
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Sarah | Broma Bakery — Reply
Girl. You just know how to make my mouth water time and time again. Can we be real life friends and cook and bake magical things together?
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Mary @chattavore — Reply
These look delicious. Mushrooms are my favorite and even better if you can make it in the slow cooker! By the way, did you know that your StumbleUpon button is gone? The same thing happened to me-I switched to Sumo.Me. Just wanted to let you know…I love stumbling your posts!
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Can I just triple the recipe in a large crockpot, or are other adjustments needed? Thanks! This will be a perfect side for a holiday prime rib.
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Vivian — Reply
Thank you for posting this delicious, easy to make recipe! I had some leftover herb and white wine chicken broth in the fridge and used that to cook the mushrooms. It gave them a nice flavor. When the mushrooms were done, I reduced the liquid by boiling it down on the stove and it made a fabulous gravy.
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Is this actually suppose to be a soup? Or what would you pare it with? I love mushrooms but don’t know what to put it with.
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-
Although this is a side as written, I suspect if you chucked a couple of chicken breasts in the cooker with all the ingredients, cooked for around two hours before adding the mushrooms and cooking for the full four hours, it’d be AMAZING! However, the extra juice from the chicken would probably mean you would have to add some kind of thickening agent. Maybe served with wild rice and greens? Unfortunately my other 1/2 loathes mushrooms…
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Brenda Ackerman — Reply
This recipe sounds delicious and looks scrumptious from the picture. I am going to have to go and purchase a few ingredients and give this recipe a try. Thanks for sharing and have a wonderful day!
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Gram-ME — Reply
Family cannot partake of cream/half and half. Would this work with milk instead?
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Joshua Hampton — Reply
You had me at mushrooms. I love mushrooms, and cooking them in a crockpot sounds perfect right now in this CA heat.
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Betsy Allen — Reply
Even though it only takes a few minutes to sauté mushrooms, there’s something so cool about throwing everything in a pot in the morning, pushing a button, and walking away until dinner time. Thanks for another great recipe!
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Chrissa - Physical Kitchness — Reply
I’m also in CA and I feel so wrong sometimes when I start preheating my oven when it’s hot outside! But a girl’s gotta do what a girl’s gotta do! I love the crockpot and I love mushrooms. These look so delicious. I always just revert to sautéing them but I will have to try this recipe. I am going to sub half and half with coconut milk. Thanks for the great side dish idea!
-
-
These were amazing! My husband and I ate all of them in one sitting. I did add a couple of tablespoons of red wine vinegar and it was delicious! I added heavy cream, but mine didn’t thicken. Was the sauce supposed to thicken? Needless to say, the heavy cream did add flavor. Thank you so much. 🙂
(1) My slow cooker is 6 qt. I don’t want to double the recipe so I’ll make these on the stovetop. (Actually, I might WANT to double the recipe because I was just thinking of leftovers, of which I’m a devoted disciple. Mushrooms on toast!!! Must increase the cream and maybe even add a slurry.)
(2) I have lots of fresh thyme that needs to be used, so I’ll use only fresh thyme as the herb, some on the stems, some removed.
(3) Heavy cream. Oh, yeah!
(4) This is PERFECT for Xmas.
This is Damn Delicious!!!
I accidentally added too much half and half and of course the mushrooms add liquid when cooked, but it turned out awesome! I ended up making the most amazing accidental
Mushroom soup! I also added 2 tablespoons of cream cheese once I realized I had a soup on my hands to add more creaminess. It was the most rich mushroom soup I’ve ever had! Making it again ASAP !
Marc Lotter — Reply
Made this for supper tonight. It is currently still cooking away… but boy, does my house smell AMAZING! Definitely sharing this recipe with all my Pro-Veggie friends!
-
Chungah @ Damn Delicious — Reply
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
This is a fabulous recipe and I’ve made it several times. I’ve switched up the herbs at times and I always use fat free half and half and, sometimes, less butter when I’m on the wagon with Weight Watchers. I made it on Christmas Eve last year when we all made appetizers and sliders instead of a sit down dinner. I made this on our recent shore vacation, added Vidalia onions, and had it as an accompaniment to our steak dinner. Easy and delicious!
So so yummy! I made these on the stove (home from work at 8pm) as a side for some amazing homemade cheesy seafood manicotti.
Know what I’ll do next time? Use this same recipe, add some shredded rotisserie chicken and ricotta, dice up the shrooms, and stuff some manicotti! Maybe a rose sauce or a homemade Alfredo sauce…Who knows???….but these are AMAZEBALLS!!!
-
Jana @ Damn Delicious — Reply
Yum! Great idea!
This has become one of my potluck got to recipes. We are dairy free so I substitute cashew cream for the ½ and ½ and use Earth Balance (soy free) for the butter. Everyone loves it (who likes mushrooms) and there are NEVER any left overs. I always double the recipe and it always turns out fabulous
-
Jana @ Damn Delicious — Reply
That’s great to hear! Thanks for sharing.
Temples — Reply
These sound SO delicious!
Made this tonight and I’m sad to report it was a total miss for my family. I will stick to stove top cooking when it comes to mushrooms in a cream sauce.
Following the directions exactly, this turned out to be mushrooms in lots of runny, runny liquid. The liquid wasn’t creamy or even slightly thick. The flavor was okay. But, it was just a bunch of mushrooms sitting in liquid that would run all over the plate.
Hi,
What size crockpot do you use? I’m realizing my normal pot of soup size crockpot is way bigger than what is in your picture!
what happens if I accidentally added the 1/2 and 1/2 and butter at the beginning? will it still turn out ok?! it smells amazing and its 2 hours in….
I made this to the recipe exactly and both my husband and I noticed a bitter, medicinal taste. Is it the bay leaf? Also, the mushrooms turned black, which was not very appetizing.
Arabella — Reply
I would like to cut the mushrooms in half, thanks for sharing your tasty recipe
Tried this tonight along with the toffee recipe. (Had to try the toffee twice, but nailed it second time. Delicious!) These mushrooms were so good, I used button mushrooms, but we loved them. I did get the garlic a tad heavy but it didn’t matter, was still excellent. I like someone’s idea above of adding a little wine. Next time some red cooking wine might be in order! Anything slow-cooker is appreciated.
Hi, Chungah! Your recipe is amazing but is there any alternative to using the slow cooker? Thank you!
-
Unfortunately, without further recipe testing, I cannot advise on how to adapt this recipe without a slow cooker. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
Could this be done with sliced mushrooms instead of whole? Have you tried that before?
I’m on weight watchers, how can I “lighten” this recipe? I love mushrooms and would love to add a new veggie to my list!!!!
Two questions actually. I’m guessing mixing and matching mushrooms in the same batch would work, so long as I keep the overall weight the same (for cooking purposes)? And, I use the slow cooker often to caramelize onions, and afterwards I freeze them in muffin cups before transferring to ziplock (means anytime instant caramelized onions). Would you think the same might work for this dish?
So I decided to make this and I got confused on “4 cloves of garlic”. In case you didn’t know…a clove is The little oval piece from a whole head of garlic and not 4 heads of garlic…..
I made garlic soup.
This is not….I repeat, this is NOT delicious.
…..
I am bringing this to a home that is about 20 minutes from my home. It says to serve immediately. Should I cook the mushrooms and herbs and then wait until I get to the house to plug the crock pot back in and add half & half and butter? Or do you think I could add it at home and travel with it? Help! Thank you!
-
-
Do you think this could be made the night before, refrigerated and then heated up with half and half when it comes time to serve?
-
What if I accidentally put the butter and half&half in at the beginning?
Your recipe sounds amazing! I’m thinking about using this for Thanksgiving, so I’ll have to quadruple this recipe. About how long would you think it would take to cook in a crock pot?
Hi,
Sorry I’m new to crock pot. I’m out for 9 hours so could I leave it for 9 on a low heat or would it go mushy xx
So if I wanted to double this recipe, would I cook it for the same amount of time? This may be a silly question but I JUST got a crockpot and I don’t quite know what I’m doing yet.
I’m the only shroon eater in my house. Is is safe to save the leftover and reheat the next day?
My husband is lactose intolerant, after battling stomach cancer he seems to be especially sensitive to dairy (1/3 cup of milk used in my chicken pot pie left him in pain the next day). Can I substitute the dairy in this with unsweetened almond milk? Or are there any vegan/dairy free alternatives? He loves mushrooms and I’d love to make this for him.
I have a question about your directions for making half and half…
You say it is equal parts whole milk and cream, but then you say to mix 3/4 cup milk with 1/4 cup cream. That’s not equal parts.
The reason I am asking is because I have seen these instructions many times online. Everyone says to use equal parts milk to cream, but they tell you use 3/4 cup milk with 1/4 cup cream, which is clearly a 3:1 ratio.
I’m confused!
-
Brenda, there are a few ways to create your own half and half substitute. You can certainly use equal parts milk and cream but I just find that the 3:1 ratio tastes a little bit better. You can read more about it here. Hope that helps!
After reading the recipe I decided wanted to substitute the Italian herbs for something more subtle that would allow the delicate flavor of the baby bellas to shine. So I substituted 2-1/4 teaspoons of Herbs de Provence. Since the sauce never really thickened after adding some cornstarch, I served it as a soup with individual dinner rolls broiled with garlic butter, mozzarella and fresh parsley. It was delicious. Next time, I will cut the mushrooms in half to allow them to absorb more of the flavor and I will pour the liquid from the slow cooker into a pot and boil the liquid on the stove with some home made oat flour as a thickener.
Stacy Tompkinss — Reply
Wow, I looks very delicious. Thanks for sharing such an wonderful recipe. I will cook this dishes for my family. I love your blog very much, you often have useful post. I will follow your site everyday to get good recipes
Senika @ Foodie Blog Stalker — Reply
I love me some ‘shrooms!!! Considering it’s going to be 97 degrees today and our a/c just went out, I’ll definitely be utilizing my slow cooker more often! Thanks for this gem 🙂
The Surprised Gourmet — Reply
Just found your site and glad I did. I use my slow cookers for cooking lots of chicken. I’ll have to give a try at cooking mushrooms now.
sneha — Reply
Hey… love the crockpot and I love mushrooms. These look so delicious. I always just revert to sautéing them but I will have to try this recipe. I am going to sub half and half with coconut milk.Even though it only takes a few minutes to sauté mushrooms, there’s something so cool about throwing everything in a pot in the morning, pushing a button, and walking away until dinner time. Thanks for another great recipe!
Sarah | Broma Bakery — Reply
Girl. You just know how to make my mouth water time and time again. Can we be real life friends and cook and bake magical things together?
Mary @chattavore — Reply
These look delicious. Mushrooms are my favorite and even better if you can make it in the slow cooker! By the way, did you know that your StumbleUpon button is gone? The same thing happened to me-I switched to Sumo.Me. Just wanted to let you know…I love stumbling your posts!
Can I just triple the recipe in a large crockpot, or are other adjustments needed? Thanks! This will be a perfect side for a holiday prime rib.
Vivian — Reply
Thank you for posting this delicious, easy to make recipe! I had some leftover herb and white wine chicken broth in the fridge and used that to cook the mushrooms. It gave them a nice flavor. When the mushrooms were done, I reduced the liquid by boiling it down on the stove and it made a fabulous gravy.
Is this actually suppose to be a soup? Or what would you pare it with? I love mushrooms but don’t know what to put it with.
-
Although this is a side as written, I suspect if you chucked a couple of chicken breasts in the cooker with all the ingredients, cooked for around two hours before adding the mushrooms and cooking for the full four hours, it’d be AMAZING! However, the extra juice from the chicken would probably mean you would have to add some kind of thickening agent. Maybe served with wild rice and greens? Unfortunately my other 1/2 loathes mushrooms…
Brenda Ackerman — Reply
This recipe sounds delicious and looks scrumptious from the picture. I am going to have to go and purchase a few ingredients and give this recipe a try. Thanks for sharing and have a wonderful day!
Gram-ME — Reply
Family cannot partake of cream/half and half. Would this work with milk instead?
Joshua Hampton — Reply
You had me at mushrooms. I love mushrooms, and cooking them in a crockpot sounds perfect right now in this CA heat.
Betsy Allen — Reply
Even though it only takes a few minutes to sauté mushrooms, there’s something so cool about throwing everything in a pot in the morning, pushing a button, and walking away until dinner time. Thanks for another great recipe!
Chrissa - Physical Kitchness — Reply
I’m also in CA and I feel so wrong sometimes when I start preheating my oven when it’s hot outside! But a girl’s gotta do what a girl’s gotta do! I love the crockpot and I love mushrooms. These look so delicious. I always just revert to sautéing them but I will have to try this recipe. I am going to sub half and half with coconut milk. Thanks for the great side dish idea!
