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Hot Herby Mushrooms

6 tb Butter
1 lg Onion; chopped
2 ts Basil
2 ts Oregano
1/2 ts Thyme
1/4 c Lemon juice
1/2 c Sherry
1/4 ts Red pepper flakes
3 lb Mushrooms; washed & left whole

Turn the slow cooker on high. Melt butter; add onion and sauté until onion is limp. Turn cooker on low. Add spices, lemon juice, sherry and pepper flakes and allow mixture to steep on low for 1 to 2 hours. Add mushrooms about 15 minutes before serving.
Jim's Comments:

I made this in a 1 1/2 quart slow cooker, so I only used enough mushrooms to fill the insert.

I know it's a stretch, but I substituted white wine for the called for sherry.

The mushrooms were solid, herby (as advertised) and very nice. The recipe made a nice side dish.

I'd make this recipe again.

Some general comments about this recipe:

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