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Slow-Cooker Marinated Mushrooms

Here's a healthy and delicious addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic and red wine are terrific on their own or alongside a tenderloin roast. —Courtney Wilson, Fresno, California
  • Total Time
    Prep: 15 min. Cook: 6 hours
  • Makes
    5 cups

Ingredients

  • 2 pounds medium fresh mushrooms
  • 1 package (14.4 ounces) frozen pearl onions, thawed
  • 4 garlic cloves, minced
  • 2 cups reduced-sodium beef broth
  • 1/2 cup dry red wine
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes

Directions

  • Place mushrooms, onions and garlic in a 5- or 6-qt. slow cooker. In a small bowl, whisk remaining ingredients; pour over mushrooms. Cook, covered, on low until mushrooms are tender, 6-8 hours.
  • Freeze option: Freeze cooled mushrooms and juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.
Nutrition Facts
1/4 cup: 42 calories, 2g fat (0 saturated fat), 1mg cholesterol, 165mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 1g protein.

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Average Rating:
  • kredhead
    Mar 5, 2020

    Super fast