Crockpot Garlic Butter Mushrooms
This mushroom recipe for the crockpot turns plain button mushrooms into a rich, garlicky side dish with almost no work. The slow cooker draws out their juices and simmers them in butter, so they come out tender and glossy.
6
servings10
minutes4
hoursWhole mushrooms slow cook in garlic butter, broth and herbs until they are tender and soaked in sauce. Serve them as a side or spoon them over steak.
Ingredients
2 lb whole cremini or button mushrooms, wiped clean
6 tbsp unsalted butter, cubed
6 cloves garlic, minced
1/2 cup low-sodium beef broth
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp dried thyme
1/2 tsp kosher salt
1/2 tsp black pepper
1 tbsp balsamic vinegar
2 tbsp chopped fresh parsley
1 tbsp cornstarch mixed with 1 tbsp cold water (optional)
Directions
- Wipe the mushrooms with a damp paper towel. Trim the dry end of each stem but leave the mushrooms whole if small, or halve large ones.
- Put the mushrooms in a 6-quart slow cooker.
- Scatter the garlic and butter cubes over the top.
- Whisk the broth, Worcestershire, soy sauce, thyme, salt and pepper, then pour it over the mushrooms.
- Stir gently so the mushrooms are coated. They will look crowded, but they shrink by about half.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2 1/2 hours, until the mushrooms are very tender and dark.
- Stir in the balsamic vinegar. For a thicker sauce, stir in the cornstarch mixture and cook on HIGH for 10 minutes.
- Taste and add salt if needed. Top with parsley and serve with a slotted spoon, or spoon the sauce over.
Notes
- Use a mix of cremini and white mushrooms for more depth. Swap the beef broth for vegetable broth to keep it vegetarian, and use a vegetarian Worcestershire. Leftovers keep 4 days in the fridge. Chop them and fold into scrambled eggs or stir into pasta.
Why mushrooms are a natural fit for the slow cooker
Mushrooms are mostly water, and they release it slowly as they heat. In a slow cooker that liquid stays in the pot and blends with the butter and broth, so the mushrooms cook in their own concentrated juices.
A skillet sear gives you brown edges, but it needs your attention and several batches. The slow cooker gives you tender, deeply flavored mushrooms with no stirring, which makes it a good way to free up the stove for a roast or steak.
Another plus is the sauce. Whatever the mushrooms give off mixes with melted butter and broth into a thin, glossy gravy, and you can spoon it over rice, toast or mashed potatoes, so nothing goes to waste.
Ingredient notes for the best flavor
Cremini mushrooms: Also called baby bellas. They have a deeper taste and firmer texture than white button mushrooms. Pick ones that are dry and firm, with no slimy spots.
Butter: Use unsalted so the saltiness stays under your control. It carries the garlic flavor through the whole pot.
Garlic: Fresh minced cloves work best. Eight cloves would be too sharp, but six give a mellow, sweet garlic note after hours of cooking.
Worcestershire and soy sauce: Together they add a meaty depth that makes these mushrooms taste like they cooked in steak juices.
Balsamic vinegar: A splash at the end brightens everything. Add it after cooking, since heat dulls its tang.
Tips for tender, flavorful mushrooms
Do not wash them under the tap: Mushrooms soak up water like sponges and turn gray and watery. Wipe them with a damp towel instead.
Leave them big: Whole small mushrooms or large halves hold their shape and stay meaty. Thin slices turn to mush in four hours.
Do not add extra liquid: This is the most common mistake. The mushrooms will release more than a cup of juice on their own, so half a cup of broth is all you need.
Salt at the end: Soy sauce and broth already carry salt, and the mushrooms shrink so the sauce concentrates. Taste in the last ten minutes before adding any more.
Swaps and variations
For a creamy version, stir in 4 ounces of cream cheese and a splash of half-and-half in the last 20 minutes. For an herby twist, use fresh rosemary instead of thyme. Pearl onions added in the first hour bring a sweet note that goes well with beef. A pinch of red pepper flakes adds quiet heat.
Do not use canned mushrooms for this recipe. They are already soft and salty, so they turn to mush and the sauce tastes tinny.
Leftover mushrooms are very useful. Chop them and fold into an omelet, spoon them over toast with a fried egg, or stir them into a pot of rice for a quick lunch, and the sauce works as a dressing for greens.
What to serve with it
Spoon these mushrooms over seared steak, roasted chicken or pork chops, and spoon some sauce over mashed potatoes or egg noodles. They also work on a holiday table beside a roast and green beans.
Storing, freezing and reheating
Store the mushrooms with their sauce in a covered container in the fridge for up to 4 days. They freeze for up to 2 months, but the texture is softer after thawing.
Reheat in a skillet over medium heat for a few minutes. The extra heat reduces the sauce and brings back some browned edges.
For a holiday table, keep the mushrooms in the slow cooker on WARM with the lid on. They hold for up to two hours without drying out, which frees the oven and stove for other dishes.
Crockpot Garlic Butter Mushrooms at a glance
- Prep time: 10 minutes
- Cooking time: 4 hours
- Servings: 6 servings
- Ingredients: 12, led by whole cremini or button mushrooms, unsalted butter, garlic, low-sodium beef broth
Tips for Crockpot Garlic Butter Mushrooms
Use a mix of cremini and white mushrooms for more depth. Swap the beef broth for vegetable broth to keep it vegetarian, and use a vegetarian Worcestershire. Leftovers keep 4 days in the fridge. Chop them and fold into scrambled eggs or stir into pasta.
Crockpot Garlic Butter Mushrooms FAQ
How long does Crockpot Garlic Butter Mushrooms take?
Crockpot Garlic Butter Mushrooms takes 4 hours of cooking after 10 minutes of prep.
How many people does Crockpot Garlic Butter Mushrooms serve?
This recipe makes 6 servings.
What do I need to make Crockpot Garlic Butter Mushrooms?
12 ingredients, led by whole cremini or button mushrooms, unsalted butter, garlic, low-sodium beef broth. Amounts are in the recipe card above.
