Mushrooms in Garlic Butter In Slow Cooker

Mushrooms in Garlic Butter In Slow Cooker. Steakhouse Side: Only 3 ingredients. so savoury these mushrooms, they may rob the main dish the limelight of their honey-dew..

Ingredients

2 pounds whole mushrooms, washed and cut off (cremini or button mushrooms are also fine)
8 tablespoons (1 stick) of unsalted butter, in pieces.
4-6 cloves garlic, finely minced (go with taste)
Optional but recommended: kosher salt and freshly ground black pepper, to taste, 1/2 teaspoon, optional.

Mushrooms in Garlic Butter: Directions

Prepare the mushrooms: Wipe the mushrooms dry using a wet piece of paper towel or brush. It is easy to trim the ends of the stems which become dry or woody, but it is important to keep the mushrooms intact so that they maintain their shape in the slow cooker.
Layer: Slow cooker layer: Place the entire mushrooms in the slow cooker in an even layer. Sprinkle the minced garlic over the mushrooms in a rather even way.
Add the butter: Dot the garlic and the mushrooms with the bits of butter, putting some of them between the mushrooms so that they will melt evenly. In case of using, sprinkle with a little kosher salt and some black pepper grinds.
Cook low and slow: Coated and cooked on LOW 3-4 hours or cooked on HIGH 1.5-2 hours until the mushrooms are very tender and the juices are released. After about half a time, stir everything gently to have the garlic and the butter coating the mushrooms.
Finish and regulate seasoning: When the mushrooms are tender and shiny, taste the cooking liquid and add more salt and pepper to it. Give it another stir to ensure that all the mushrooms are covered with the garlicky butter.
Serve: Spoon the mushrooms along with their juicy butter to a service dish. Pour some of the liquid into the top and serve warm as a side dish or pour over your preferred base (potatoes, polenta, pasta or toasted bread).