Slow Cooker Mushrooms

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.

Barbacoa Beef

Ed was in the mood for some barbacoa beef with kick to put in a wrap and found this recipe after consulting the Googles.

Ingredients:

(1) 2.5 - 3 lb boneless chuck roast

Adobo Sauce

1/2 cup water

2 Tbsp olive oil

1 small can chipotle chiles in adobo [you'll use 1 chili & 1 Tbsp of the adobo sauce from the can]

1/2 tsp cumin

3 Tbsp tomato paste

4 large garlic cloves

2 Tbsp fresh lime juice

2 tsp oregano

1/2 tsp pepper

1 tsp salt

1/2 tsp cloves

Directions:

1. In a blender, blend all of the ingredients for the adobo sauce.

2. Place the roast in the slow cooker and pour adobo sauce over meat.

3. Cook on HIGH for 4 hours or until the roast is pull-apart tender.

4. Shred meat & place in a bowl, then dump the crock pot sauce on top.

5. Add an additional pinch of salt.

Our thoughts:

The meat turned out very tender & had lots of kick to it.  We served in a low-carb wrap with shredded cheese with a side of slow-cooked mushrooms (this dish has a blog post too!) and found it to be a tasty, filling meal.  I could definitely see serving the leftover meat as topping on a salad for another nice healthy dinner. Another option for leftovers would be in another wrap, adding some of the leftover slow-cooked mushrooms and some additional fresh veggies.