These garlic mushrooms are so easy to make in the Crockpot or slow cooker. You can just throw them in and forget about them.
If you are looking for recipes for easy side dishes that don't need the oven or stove top then these garlic butter mushrooms are for you.
Mushrooms aren't always the prettiest of veg! But I think these crockpot mushrooms look amazing! Plus they are so simple AND you can adapt them into creamy garlic mushrooms. Which would be a great starter/appetizer. Or serve them with your grilled steak for a no fuss simple side.
Plus I think they work wonderfully as part of a big roast, if you are serving a rib of beef this holiday season then how perfect would these Crockpot Buttered Garlic Mushrooms be?
Can you cook mushrooms in the crockpot or slow cooker.
You sure can, and it is so simple! Just 5 ingredients! (see full recipe at end of post)
- mushrooms
- melted butter
- garlic
- Italian seasoning
- salt
They all get mixed together and tipped into a crockpot. After 3 hours you have perfectly cooked mushrooms that need nothing more than the seasoning checking. (and maybe a garnish of parsley to look pretty)
That is it!!! There is no need to add any liquid, the mushrooms will produce their own. In fact there will be quite a lot of liquid at the bottom of the crockpot when they are cooked.
Don't worry. You can just remove the mushrooms with a slotted spoon and leave the liquid behind. It is packed with flavor so pour it into a jug and try cooking your rice in it next time you make dinner! So Good!.
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How can I make these into creamy garlic mushrooms?
To turn these mushrooms into creamy garlic mushrooms mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it to the mushrooms after 2 hours.
Let it cook for a further 30 minutes then add in half of cup of heavy cream and cook for the final 30 minutes. The mushrooms will be rich and creamy and the sauce will have thickened.
Which mushrooms to use for garlic mushrooms?
I like to use beech mushrooms for this dish. Mostly because I just love eating them whole. The smaller the better. I don't know why it just makes me smile! (Look at the super cute small one in the picture below. I ate that one as soon as I took the photo!)
But you can use any small to medium mushrooms you like. Baby Bellas, Button mushrooms, beech mushrooms, brown mushrooms or chestnut mushrooms. They all work well.
Don't use the large field mushrooms, I have tried it and they go very soggy in the slow cooker.
Enjoy x
If you try these Crockpot Buttered Garlic Mushrooms, please leave a 🌟star rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that the recipe is trustworthy.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Crockpot Buttered Garlic Mushrooms
Ingredients
- 2 lb fresh whole mushrooms (see note 1)
- 1 stick butter
- 4 garlic cloves, peeled and crushed
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 2 tablespoon fresh parsley - optional garnish
Instructions
- Make sure the mushrooms are clean but brushing any mud and dirt gently off them with a small brush.
- Place the mushrooms into the crockpot.
- Melt the butter in the microwave, then mix in the crushed garlic, italian seasoning and salt.
- Your the garlic butter over the mushrooms and stir well to ensure every mushroom is coated.
- Place on the lid and cook on LOW for 3 hours. (see note 2)
- Use a slotted spoon to remove the mushrooms from the crockpot and serve sprinkled with fresh parsley.
Notes
- You can use any small or medium whole mushrooms you like:
- Baby Bellas
- Button mushrooms
- Beech mushrooms
- Brown mushrooms
- Chestnut mushrooms
- There will be liquid left in the crockpot when you are finished. Reserve this and cook rice in it, or add cream to make a delicious sauce.
Nutrition
Nutrition is per serving
Recipe Adapted from The Chunky Chef.
Brenda says
I always double this and add 2 packets each of Ranch & Italian dressings!! I love the shredded Parmesan idea, and will be adding that for a Green Bay Packers tailgate party!!These are the first to be gone at every party I make these for!!
Sonia L. says
CAn these be frozen after cooking?
Claire McEwen says
I have never had much luck at freezing mushrooms, they always end up black and soggy.
Sorry
Cx
Bonnie says
Hello! If I double the recipe, how will that affect the time in the crockpot?
Claire McEwen says
The time should be the same for doubling the recipe. Hope that helps 🙂
Cx
Sue says
Can I leave these in the small crockpot for an appetizer at a party?
Claire McEwen says
You sure can 🙂
Cx
Kyla says
Can you slice the mushrooms before adding them to the crock pot?
Claire McEwen says
Hi Kyla,
If you have larger mushrooms then you can definitely slice them first. You might find they give off a little more water this way, but the recipe will still work well.
Cx
Dez says
Has anyone added onion to this recipe? Did it taste great?
Claire McEwen says
I haven't tried it Dev, but I think some lightly sautéed onions would be a great addition. I can decide if adding them raw will make the garlic butter taste too oniony or if it will just add a wonderful savouriness to the dish.
Shawna says
I have 10 people coming for a dinner party on Saturday... should I double the recipe ?
Claire McEwen says
Hi Shawna,
I would probably say yes, but I guess it depends what are you serving this with?
Although the recipe says 4 servings, that is a the main side dish. If it is part of a bigger meal then this should easily serve 6.
You can easily change the servings on the recipe, just click in the servings box and you can type any number you like in there. Depending on what you are serving, I would say go up to 6 or 8 servings on the recipe card.
Do let me know what else is on the menu and we can work it out 😀
Claire x
Lisa says
I'm making these as a side dish for Mother's Day! So excited...I love mushrooms, butter and garlic.
Claire McEwen says
Oh they will be great for a Mother's Day lunch, what else are you serving?
(I love mushrooms, butter and garlic too!)
Jackie says
These are FANTASTIC! I didn’t use crockpot- After I combined all ingredients in skillet, stirred to coat mushrooms (about 15 minutes)- I simmered covered with all ingredients for 30 minutes then put in covered casserole dish in 325 degree oven for 15-20 minutes. I also added shredded Parmesan cheese .
Claire McEwen says
Oh how great to know they work in a skillet as well 😀
I am loving the shredded parmesan addition...will have to try that.
Sarah Averett says
My husband is going to love these. Thank you for the recipe!
Claire McEwen says
I hope he does Sarah, they are so delicious 😀
Sandra Shaffer says
I can practically eat the whole recipe on my own! Big fan of mushrooms, especially with butter. This makes an excellent appetizer. Perfect for a gathering!
Claire McEwen says
Thank you.
They are great as an appetizer, everyone always loves them 😀
Pat @ Wholesome Kitchen says
Wow, It looks very delicious. Thanks for sharing such an awesome recipe!
Claire McEwen says
Thank you Pat, I just love slow cooker/crockpot recipes 😀