Slow Cooker Herby Mushrooms
These Slow Cooker Herby Mushrooms are not only delicious but also easy to make and GERD-friendly. It's the perfect autumnal side dish!
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.
