Slow Cooker Garlic and Herb Butter Mushrooms

In the land of food, there are some ingredients that just make really good friends. Peanut butter and jelly, bacon and eggs, milk and cookies… Well, we’d certainly count garlic and butter among those buddies, and if you add in some fresh chopped herbs, before you know it you’ve got the three musketeers! These mushrooms cook slowly in that delightful trio for a tender and savory side dish that we can’t get enough of.

1 1/2 pounds Crimini mushrooms
4 cloves garlic, minced
2 teaspoons fresh oregano, chopped
2 teaspoons fresh thyme
2 teaspoons fresh rosemary, chopped
1/2 cup dry white wine
1/4 cup half and half
4 tablespoons unsalted butter
Fresh parsley, chopped, to garnish
Kosher salt and fresh ground pepper, to taste

In a 3-qt slow cooker, combine mushrooms, garlic, oregano, thyme, and rosemary. Season with salt and pepper, and stir in butter and white wine.
Cover and cook on low heat for 3-4 hours (or high heat for 1-2 hours). Stir in half and half during last 30 minutes of cooking time.
Garnish with fresh parsley before serving, if desired. Enjoy!

Adapted from Damn Delicious.