I am so happy to be back this month with a new crock pot recipe and am pretty much in love with how GOOD these mushrooms are. Seriously. Straight up “drink the sauce” delicious.
True story – when Mr. Claire and I met many years ago he hated mushrooms. I have mentioned this before over on my blog, A Little CLAIREification and, in a nutshell, he had pretty much decided at some point in his formative years that they were just not something he liked at all.
Needless to say, this was sort of a bummer to me since I adore mushrooms. Thank God he loved cheese as much as I do but I wasn’t ready to give up hope!
Fortunately, after encouraging him to try all sorts of recipes over the years, he finally saw the light and he is now a full on mushroom loving fool. Talk about a complete 180* turn.
When I mentioned that I wanted to make a slow cooker mushroom side dish there was zero hesitation as he immediately said “make a twist on on our Favorite French Onion Soup using a packet of onion soup mix”. Whaaa? Who IS this man?? If we weren’t already hitched I’d marry him again.
And thus these French Onion Style Slow Cooker Mushrooms were born and oh. my. word. They turned out so great.
Mushrooms actually have a lot of moisture so most chefs will tell you NOT to wash them but rather to use a small kitchen brush to clean them up a little before cooking which is what we did.
I doubled the recipe just to be sure Mr. Claire would get a few. 😉
Sprinkled with a little fresh parsley at the end, these are a wonderful side dish and I actually added them to some delicious pan seared breaded chicken (so easy, in fact, I’ll include that with the mushrooms recipe below).
We just used regular white mushrooms this time but baby Portobello mushrooms would be perfect as well – we use those a lot in recipes. If you have a favorite, like Cremini, etc., they will be great too.
And the sauce… holy cow. These are wonderful on their own and they would be also be so good ladled over just about anything. Chicken, Steak, Pork, an old shoe. You get the idea.
You’ll maybe want to have a loaf of French bread or a homemade baguette to just sop it up.
I haven’t tried it yet but, if you’re feeling adventurous, you could always throw some baby carrots into the slow cooker too. I may do that next time as an easier alternative to the creamy cooked carrots we love so much.
Hope you enjoy this simple recipe. If you are headed to a party or dinner and bringing a side dish, just take these along. With less than 5 minutes prep they are about the easiest thing you could ever make.
Until next month, happy slow cooking!
Creamy French Onion Style Slow Cooker Mushrooms (printable link at the end) Ingredients: 16 oz whole white mushrooms 2 sticks butter, melted 1 packet Onion Soup/Dip Mix, 2 – 2.5oz (such as Lipton) 1/2 cup heavy cream 1/4 cup dry Vermouth Salt & Pepper to taste 2-3 tbsp chopped parsley for garnish, optional Directions: Turn the slow cooker on LOW heat Gently use a kitchen brush to clean off the mushrooms as needed and add to the slow cooker. In a small bowl, melt the butter in the microwave. Stir the soup mix into the melted butter until combined. Add the soup combination, the heavy cream and the vermouth to the crock pot and toss until the mushrooms are coated. The mushrooms will release liquid, do not worry. Cook on LOW for four hours or HIGH for two hours. Add salt and pepper to taste if needed. Serve on the side or ladled over your favorite meat. Garnish with parsley if desired. Easy Breaded Pan Seared Chicken (serves 4): Ingredients: 2 large boneless chicken breasts 1 1/2 – 2 cups Panko bread crumbs 2 eggs, beaten 1 tsp each, salt and pepper 2 tbsp butter, divided Directions: Place one chicken breast each into two large freezer bags and seal. Working one at a time on a safe solid surface (ie: we use our kitchen floor), use a kitchen mallet to pound the chicken breasts out to 1/2 inches thick, about 1 minute per breast. It takes a little elbow work so don’t be shy – pound those chicken breasts into submission. Remove the chicken from the bags and cut in half to create 4 servings. Using two small plates, place the panko bread crumbs, salt and pepper on one plate and the beaten egg on the other. Place a skillet over med-high heat and add the butter. Once the butter is melted and the skillet is hot, dip the first piece of chicken into the egg mixture, coating on both sides and allowing excess to drip back onto the plate. Dip the egg coated breast into the bread crumb mixture coating thoroughly and shaking off excess. Working two pieces at a time, place the coated chicken breasts into the hot skillet. Cook on one side for about a minute or so until golden brown, Flip the chicken and cook for another minute. Using a spatula, press down on each piece of chicken turning as needed until cooked through in the center. The total cooking time is about 3-4 minutes. Keep turning and pressing down to ensure the bread crumb coating doesn’t get too dark. Remove from the skillet and set aside, add more butter and repeat the process with the remaining two pieces of chicken. Serve immediately topped with the slow cooker mushrooms and sauce above. Notes: Both recipes can easily be doubled. Mushrooms will shrink in size as they cook down.