I love ordering a side of button mushrooms when out for dinner, and this recipe tastes just as good as those I've had at a restaurant! I'm also excited about finally getting to use our 1 quart crock pot to make this dish!
Ingredients:
1 pound white button mushrooms - don´t buy them in the little blue boxes though. Hand pick them from the bin and choose medium to larger size because you will be cutting these into quarters. You need a decent size.
1/4 cup finely chopped fresh flat leaf parsley - It comes in a small bunch and you may find it under Italian parsley in the produce section.
2 Tbsp olive oil
3 garlic cloves, finely chopped
1 tsp salt
1/4 tsp ground black pepper
Directions:
1. Cut off the ends of each mushroom leaving a little bit of the stem. Do not pop out like you would with stuffed mushrooms.
2. Wipe each mushroom clean with a damp cloth. Mushroom soak up liquid so you don't want to float them in water to clean.
3. Cut each mushroom into quarters.
4. Put all of the ingredients into a bowl & mix to coat all of the mushroom quarters.
5. Pour into crock pot.
6. Cook on HIGH 2 to 3 hours.
7. This dish works well as a side dish or as an appetizer with toothpicks. The recipe is very easy to double or triple, depending on the size of your crowd - just use a larger crock pot to cook!
Our thoughts:
So easy to cook and very tasty as a side dish! I can definitely see serving this dish on a regular basis, either as a side with meats, or as an additional salad topping.
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