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)
- melted butter
- Italian seasoning
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! SOOO GOOD.
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.
If you love mushrooms then why not try:
- Chinese Chicken and Mushroom
- Basil and Cheese Stuffed Mushrooms
- Creamy Tuscan Mushrooms
- Creamy Mushroom Pasta
- One Pan Creamy Mushroom Chicken
- Rustic Mushroom Tart with Feta
- Creamy Steak and Mushroom Pasta
- Pork Stroganoff
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Crockpot Buttered Garlic Mushrooms
- 2 lb fresh whole mushrooms (see note 1)
- 1 stick butter
- 4 garlic cloves, peeled and crushed
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 2 Tbsp fresh parsley – optional garnish
- 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.
- 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.
Recipe Adapted from The Chunky Chef.