Delicious Garlic Herb Marinated Mushrooms Food

SLOW COOKER GARLIC HERB MUSHROOMS

Slow Cooker Garlic Herb Mushrooms image

The best and EASIEST way to make mushrooms. In a crockpot with garlic, herbs and butter! Just 5 min prep.

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 11

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

Steps:

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.

FRENCH HERB-MARINATED MUSHROOMS

French Herb-Marinated Mushrooms image

Marinated mushrooms are great appetizers. Or, you can add them to salads, meats, and pasta dishes. Wonderful! This French version features the bright sunny flavors of Southwest France with a fruity olive oil, champagne vinegar, lemon, sea salt, fresh thyme and herbes de Provence. Store in a tightly sealed glass container in the refrigerator for up to 2 weeks; serve chilled, warm, or at room temperature. Makes 1 pint.

Provided by BecR2400

Categories Vegetable

Time 25m

Yield 1 pint

Number Of Ingredients 13

Ingredients

1 lb fresh mushrooms, cleaned and trimmed (cremini, cepes or white button)
1/2 cup extra virgin olive oil
2 tablespoons champagne vinegar (or dry white wine)
2 tablespoons fresh squeezed lemon juice
1 teaspoon finely grated fresh lemon zest
1 -2 fresh garlic clove, roughly chopped
1 teaspoon herbes de provence
1 small bunch fresh thyme
2 bay leaves
2 tablespoons chopped fresh parsley, for garnish
1 teaspoon sugar (to taste)
1 teaspoon sea salt (to taste)
1/8 teaspoon fresh ground black pepper (to taste)

Steps:

Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are just soft, about 6-8 minutes.
Remove from heat and stir in the vinegar (or white wine), lemon juice and zest, garlic, herbes de Provence, thyme, and bay leaves. Pour over the remaining olive oil and season with sugar, salt and pepper.
Transfer to a medium bowl and allow to cool at room temperature; then sprinkle with fresh snipped parsley and toss gently to combine. Cover and chill for at least one hour. -Or- pack mixture into a glass container, seal, and store in the refrigerator for up to 2 weeks. Serve chilled, warm, or at room temperature. Makes 1 pint.

Nutrition Facts : Calories 1087, Fat 109.7, SaturatedFat 15.2, Sodium 2355.7, Carbohydrate 23.2, Fiber 5.3, Sugar 14.2, Protein 14.7

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