Name: Slow Cooker Garlic Herb Sautéed Mushrooms
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: American
Ingredients: 2 pounds whole mushrooms (button or cremini), cleaned; 4 tablespoons unsalted butter, melted; 3 tablespoons olive oil; 4 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon dried parsley; ¾ teaspoon salt; ½ teaspoon black pepper

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I really enjoy making these slow cooker garlic herb sautéed mushrooms because they turn out tender, buttery, and full of rich flavor with very little effort. I simply combine everything in the slow cooker and let time do the work, ending up with a comforting side dish that feels restaurant-quality but is easy enough for any day. Slow Cooker Garlic Herb Sautéed Mushrooms

Why You’ll Love This Recipe

I like this recipe because it’s incredibly simple and mostly hands-off. I don’t need to stand by the stove, and the slow cooker brings out a deep, savory taste in the mushrooms. I also appreciate how versatile this dish is, since I can serve it with many different meals or enjoy it on its own. The garlic and herbs blend beautifully with the butter, creating a flavor I never get tired of.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

2 pounds whole mushrooms (button or cremini), cleaned
4 tablespoons unsalted butter, melted
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried parsley
¾ teaspoon salt
½ teaspoon black pepper

Directions

I begin by placing the cleaned whole mushrooms into the slow cooker. In a small bowl, I mix together the melted butter, olive oil, minced garlic, dried thyme, dried rosemary, dried parsley, salt, and black pepper. I pour this mixture evenly over the mushrooms and gently toss them so they are well coated. I cover the slow cooker and cook on low for 3 hours, stirring once or twice if possible. Once the mushrooms are tender and glossy, I taste and adjust the seasoning before serving.

Servings And Timing

I usually get 6 servings from this recipe.
Prep time: 10 minutes
Cook time: 3 hours
Total time: 3 hours 10 minutes

Variations

I sometimes add a splash of soy sauce or Worcestershire sauce to deepen the savory flavor. When I want a fresher taste, I stir in a little lemon juice or sprinkle chopped fresh herbs just before serving. If I’m in the mood for extra richness, I add an additional tablespoon of butter at the end and let it melt over the hot mushrooms.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the mushrooms gently in a skillet over low heat or in the microwave in short intervals, stirring in between. If they seem dry, I add a small amount of butter or olive oil to refresh them.

FAQs

Can I use sliced mushrooms instead of whole mushrooms?

I can use sliced mushrooms, but I prefer whole ones because they hold their shape and texture better during slow cooking.

Can I cook these mushrooms on high?

I can cook them on high for about 1½ to 2 hours, but I like the results better when cooking on low for a longer time.

Do the mushrooms release a lot of liquid?

I notice that mushrooms naturally release moisture as they cook, which creates a flavorful sauce without adding extra liquid.

Can I make this recipe ahead of time?

I often make it ahead and reheat it just before serving, and the flavor stays just as good.

Are these mushrooms suitable for a vegetarian diet?

I consider this recipe vegetarian since it contains no meat and relies on butter, herbs, and garlic for flavor.

Conclusion

I keep this slow cooker garlic herb sautéed mushrooms recipe in regular rotation because it’s easy, reliable, and packed with flavor. I love how simple ingredients turn into a comforting and versatile dish that works just as well for casual meals as it does for special occasions.

Slow Cooker Garlic Herb Sautéed Mushrooms