Slow Cooker Herby Mushrooms
A Simple and Delicious Way to Cook Mushrooms
I love mushrooms. 🍄 They’re nutritious, tasty and incredibly versatile. However, Mushrooms are notoriously tricky to cook and prepare. I also struggled in the past, and with trials and a few tribulations, I found a couple of good recipes I really like. My favourite one is this Slow Cooker Herby Mushrooms and I just can’t get enough of them! This recipe is super easy to make, a quick set-up and forget, and a staple in my arsenal of batch-cooking meals.
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Funghi trifolati: an Italian dish
These Slow Cooker Herby Mushrooms are a Cheeky Green Bean take on one of the most flavourful side dishes northern Italy produces. Its name is Funghi Trifolati. Funghi is the direct translation of Mushrooms. Trifolati derives from a dialectal term of the Piemonte and Lombardy regions, which means to sauté in olive oil, garlic and parsley. Originally, this term was used to indicate any dish that was seasoned with truffles. However, nowadays, truffles are very rare and expensive. So “Trifolati” just became a term for a cooking technique that achieves a specific flavourful taste profile!
Every Italian region has its own version of Funghi Trifolati. In my region, for example, we use Porcini because they’re very common in our mountains, in others, they use White Buttons or Portobello with different herbs and so on. This Trifolato technique is even used to cook other vegetables like artichokes, aubergines and potatoes. It’s that tasty!
Funghi Trifolati is one of my favourite side dishes to have with my meals, however, this traditional recipe comes with a few challenges.
Slow Cooker Herby Mushrooms: a GERD-friendly side dish
This Cheeky Green Bean Herby Mushrooms recipe strays from the Funghi Trifolati recipe in a couple of ways.
- No garlic: I cannot eat Funghi Trifolati in their original form without triggering my GERD symptoms big time. Eliminating garlic from this recipe was the first step to reintroducing it into my diet.
- No sauté: Another big trigger for me is fried food. Unfortunately, sauté flies a bit too close to a pan-fried way of cooking. Using the slow cooker avoids that high-temperature chemical reaction between my main ingredient and the oil.
- Slow Cooker: It not only helps cook the mushrooms in a slightly healthier way but I can also batch cook. Make sure that the mushrooms are fully cooked and infused with aromatic herbs. It’s a nice break from active cooking too 🙂
- More herbs! I love the fragrance of herbs like rosemary, thyme and sage. They go really well with the umami and earthy flavour of mushrooms and they allow for a full rounded dish that I can then use for many different things!
See my favourite Slow Cooker/Crock-Pot!
The Slow Cooker Herby Mushrooms is safe to consume for vegans, celiacs, and vegetarians and of course, I made sure it’s GERD-friendly. Like anything else with a bit of oil, make sure not to exaggerate. We love tasty mushrooms but we can’t go about eating them all in one go!
IMPORTANT NOTE: If you don’t have a slow cooker, you can use this exact recipe below. Just sauté the mushroom on a pan for 10-15 minutes instead and your Herby Mushrooms are ready!
Mushrooms Love
We established where this Slow Cooker Herby Mushrooms recipe comes from and what it is. So now let’s talk about the wonderful mushrooms themselves and why you should include them in your diet.
What are they
Mushrooms are a type of fungi which thrive all over the world. They come in a huge variety of shapes, sizes, and colours, and they can be either edible ✅ or poisonous ☠️. The edible ones are usually grown commercially, however, they naturally grow in our woods and landscape. In fact, Mushroom foraging has been on the rise as a fun and accessible outdoor hobby. I definitely like the bog witch vibes of this activity! If you like foraging make sure you have an expert with you or you know yourself what is what. This comprehensive guide from Wild Food UK can come in handy.
Benefits and nutrients
Mushrooms – the edible kind – are not only delicious and versatile ingredients. But they’re also a great source of protein, fibre, and vitamins. They contain compounds that can boost your immune system, and fight infection and inflammation throughout your body. Mushrooms are inherently low in cholesterol and big in prebiotics which can help your good gut bacteria! They have a very high count of vitamin D. If you live in a grey and rainy country like I do, It’s an essential supplement you might need to take. Why not add to it with vegetables, fruits and of course..mushrooms?
Mushrooms are also naturally gluten-free, very low in fat and calories, nutrient-dense…I could go on and on, there are so many benefits. Are you sold yet?
References: mushroomcouncil.org, bbcgoodfood.com
No matter how you choose to enjoy them, mushrooms are a delicious and nutritious addition to any diet. The Slow Cooker Herby Mushrooms are great to use in a variety of ways. I use them to make Risotto, to add to Pasta or to eat on a piece of toasted bread as a Bruschetta! Anything you want really. 😁
So grab your slow cooker and get yourself this tasty GERD-friendly mushroom delicacy!
Slow Cooker Herby Mushrooms
Equipment
- 1 Slow cooker
- 1 Silicon or wooden spoon
- 1 Knife and cutting board
Ingredients
- 500 gr Mixed Mushrooms Any kind will do 🙂
- 4 tbsp Extra virgin olive oil
- 4 tbsp Fresh cold water
- Salt
- Parsley
- Rosemay
- Sage
- Thyme
Instructions
- Clean all your mushrooms thoroughly. I find that cleaning them with a damp cloth and lightly brushing them with a vegetable brush is the best way to eliminate any impurities without breaking them. Mushrooms also absorb water very easily so washing them might soak them too much!Roughly cut them into chunks vertically and put them in your slow cooker.
- Add all the other ingredients to the slow cooker. I usually add about a couple of tablespoons for each herb but If you don't like a strong flavour I'd suggest adding less. Or different herbs. Mix and match as you prefer 🙂 Set to high and let cook for about 4 hours. If after this time there seems to be a bit too much water in the mixture, you can let the mushrooms cook for another 30 minutes without the lid to let the water evaporate.
- Your Herby Mushrooms are ready to be enjoyed!Store in an airtight container in the fridge for 4-5 days or freeze for up to two months.
Cheeky tips
Try the Herby Mushrooms on a toasted slice of our Homemade Buckwheat Bread.
See more easy Sides Dish Recipes on the Cheeky Green Bean catalogue.
In search of a good affordable Slow Cooker? Get yourself Bean’s recommended Slow Cooker!
