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!!