Ingredients:

  • 2 lbs (900g) Cremini (Baby Bella) Mushrooms, whole or halved
  • 1/2 cup (113g) Unsalted Butter, cut into small cubes
  • 6 large cloves Fresh Garlic, finely minced
  • 1 teaspoon Fresh Thyme Leaves
  • 1 teaspoon Kosher Salt (or to taste)
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 tablespoon Worcestershire Sauce
  • 1/4 cup Heavy Cream (Optional)
  • 1 cup Freshly Grated Parmesan Cheese
  • 2 tablespoons Fresh Parsley, roughly chopped (for garnish)

Instructions:

  1. Wipe down or gently rinse the mushrooms. If using large ones, slice them in half or quarters; keep smaller ones whole. Pat them very dry with a kitchen towel.
  2. Place the prepared mushrooms directly into the slow cooker insert.
  3. Scatter the cubed butter evenly over the top of the mushrooms. Sprinkle the minced garlic, thyme, salt, and pepper across the butter and mushrooms. Drizzle with Worcestershire sauce.
  4. Cover the slow cooker. Cook on LOW for 2.5 hours, stirring gently halfway through the cooking time.
  5. After the initial cook time, stir in the heavy cream (if using).
  6. Stir in the grated Parmesan cheese until it has melted and formed a smooth, creamy sauce coating the mushrooms.
  7. Cook uncovered on HIGH for an additional 15–20 minutes, stirring occasionally, to allow the sauce to thicken slightly.
  8. Taste and adjust seasoning if necessary. Garnish generously with fresh parsley before serving immediately.