1 pound white button mushrooms – The author says, “don´t buy them in the little blue boxes though.” But I live in a small town and that’s all we have. I didn’t want to drive a half hour to get loose mushrooms! Mine were all pretty good size, and I just cut them or left them whole so that they’re all about the same.
1/4 cup finely chopped fresh flat leaf parsley – It comes in a small bunch and is also called Italian parsley
2 tablespoon Olive Oil
3 garlic cloves, finely chopped
1 teaspoon salt
1/4 teaspoon black ground pepper
Clean the mushrooms and quarter (or cut however gives you approximately the same size pieces). Put all the ingredients in your crock pot and mix. (The oil absorbs quickly into the mushrooms, but it’ll cook out as they cook down.)
RP Servings: For normal, non-mushroom addicts, and with the single recipe, I’d say 3-4. But for people like me, it’s really more like 1.
RATING: 5 stars!! (Hubby says 4, because, he said, “If eating it like crack is the threshold for a 5, I’m not quite there.”)
It needed a bit more salt than the recipe called for. It would amazing with a little wine. But that’s just icing on the mushroom cake… They’re delicious! If I could have a pot of these going all the time, I would be perfectly happy.