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Friday, May 1, 2015

Crock pot mushrooms


Crock pot mushrooms

This recipe came about because of my deep love of mushrooms.  I honestly don't know if there is a way to have mushrooms that I do not adore.  I love the flavor of foods that have been slow cooked.  It just adds an amazing depth to them, and this was the case with these beautiful mushrooms.  It enhanced the already earthy flavor and brought such complex flavors to the table.
It is super simple to make too.  Just toss everything in the crock pot (slow cooker) and walk away.

Here are the ingredients:

16oz. mushrooms (or more) I usually use button or cremini.
1/2 red onion, chopped
up to 6 cloves of garlic, chopped fine

1/2c  veggie stock or mushroom stock
1/4c low sodium soy sauce
salt and pepper to taste (I wait until after)
Place in crock pot on low for 4-5 hours or high for 2 to 3 hours. Stir every so often to get all the mushrooms evenly covered.


Just use this recipe as a guide.  You can add anything you want to this and make it even better.  I will sometimes add more soy sauce and veggie stock and thicken it at the end with some corn starch, so it becomes a thick gravy to put


LOW SODIUM INSTRUCTIONS

16oz. mushrooms (or more)
Up to six cloves of garlic, peeled and crushed
1/4  cup red wine 
1/2c low sodium veggie stock/mushroom stock
2 T low sodium soy sauce
black pepper to taste
1 tablespoon browning sauce 

Combine and cook as above.


INSTANT POT INSTRUCTIONS

Use either recipe above, place all ingredients in your Instant Pot®.  Close the lid and make sure the top is set to pressure.  
Turn pot on, and set to manual mode, 4 minutes.  After it is done, do a quick release.  You can thicken the sauce by turning the Instant Pot to saute mode and letting it come to a boil with the lid off.  Combine 1/4c of water with 2-3 T of corn starch, and when the liquid is boiling, add the slurry.  Stir well and let cook for 1 minute.  Then serve over rice or potatoes or as is.  ENJOY!!

25 comments:

  1. I bought a large box of mushrooms thinking I was going to use them all very quickly. Then, today, realized that most are still in my refrigerator and need to be eaten or they will need to be thrown out. This is the perfect solution for mushroom lovers!

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    1. That is actually how I came across this recipe. I had a bunch of mushrooms that I got at Costco and didn't use right away. They were looking long in the tooth, so I came up with this recipe, now I use it all the time. :)

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    2. thanks for the recipe! so happy to have it. mushrooms headed for crock pot as soon as I hit SEND.

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  2. Replies
    1. Hi Marie,
      I actually am plant based and follow the McDougall program/Forks Over Knives. They don't use any type of oils or animal products. You absolutely could add butter or oil if you use them though. I just write my recipes without. I always encourage people to make my recipes their own, altering and adjusting as they like. :) I hope you give them a try.

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    2. Thanks for a plant based recipe! So healthy!

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  3. So much umami flavor in one dish, why ruin it and your health with oil or butter? Klunker does it right! Thanks!

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  4. These were really good. I made them on the stove, and after all the mushrooms were gone there was still a lot of juice left. So I'm saving it to top some potatoes tomorrow. Next time, I will add cornstarch at the end to thicken and will serve over rice. I'm thinking these will probably become a weekly thing at our house.

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    Replies
    1. I add some corn starch at the end and make a thick gravy also. My favorite over rice. :)

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  5. Yes! These were delicious. I liked them so much I am about to make them again! With this and your mushroom spread you may have sparked an obsession with fungus!

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  6. Love it! Used double the mushrooms and made extra sauce to make into gravy as well! Served over some noodles earlier with some dried oregano. I'm gonna harvest some sage to mix in my next batch, though! Yum!

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  7. Can I use arrowroot in place of cornstarch.

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    1. Here's something I found online... Cornstarch and arrowroot are both starch thickeners, but they have slightly different properties. They are generally interchangeable in the same amounts, but there are times when one works better than the other.

      Use cornstarch for: sauce recipes with dairy dishes cooked at a higher temperature, such as pies

      Use arrowroot for: sauce recipes with acid such as vinegar and lemon juice, dishes you want to freeze
      Recipes cooked at a lower temperature or for a long time

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  8. I've made these twice now (in less than a week), yesterday I added a little red wine to the mix. They are awesome!!

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  9. Mmmm, this sounds good. Very close to my recipe which I add a splash of red wine or balsamic vinegar to deepen flavor even more.

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  10. These were so good. I used Braggs Aminos instead of low sodium soy sauce. Way too salty. I can't wait to make these again, but I'll definitely buy the low sodium soy sauce or reduce the amount of Braggs Aminos. Salty or not my husband couldn't let them be leftovers. He gobbled them all up after dinner.

    I have one request about your recipes. They are very detailed with the pictures, which is great, but they are a pain to put into my recipe/shopping app. It would be really helpful if there was a basic recipe at the bottom with no pictures.

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    1. I am so glad you liked it. Yes, if you have reduced your salt intake, these can be a bit salty. I appreciate the feedback. Yes, I will look at putting the basic recipe at the bottom so it can be stored. :)

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  11. Hey there... Instant pot..Set to high or low pressure? Thanks :) woke up this morning craving mushrooms. Had to use white wine tho..

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  12. High pressure. And white wine works great too. :)

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  13. Is the browning sauce just for looks? Can I leave it out if I don't care how "brown" the sauce looks?

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    Replies
    1. Hi Tina. Yes, just for looks. You can leave it out for sure. :)

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  14. trying this tonight! i love your blog! I think i have seen you in the Mcdougall fb group :) I always love your recipes!

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  15. Made these the same day I read your recipe. Very yummy. We served it over rice.I did add a bit of " The Spicewood Food Company's Balsamic Bourbon Worcestershire Sauce"... gave it another nice new depth of flavor.

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