I was given a lot of mushrooms and they were spending too much time in my fridge, so I decided to do a little test with my new slow cooker. I ripped apart the mixed mushrooms and added some butter and olive oil to them in the pot. A little salt and about 1/4 cup of chicken stock. I cooked this on high for 3.5 hours and then low until morning. I woke up to the most insanely delicious smell!
So breakfast was this mushroom mixture (can you help me come up with a name? “Slow Cooker Mushrooms” lacks romance.) Leftover Massa Organics Brown Rice and Domingo Rojo beans. Simple but super rich and I’d do it again in a heartbeat.
I don’t know that the chicken stock was needed. I had it so I used it but the mushrooms release plenty of liquid. I’ll experiment again and report back.