Crockpot mushrooms with baby bellas (sliced or whole) are a popular holiday side dish with steak. Easy to make with a few ingredients, they come out tender every time.
Cooking portobello or button mushrooms in a slow cooker is delicious. With a bit of broth and/or red wine, butter and garlic you can create a wonderful side or topping for burgers or steaks. (affiliate links present)
How Long to Cook Mushrooms in Slow Cooker
Whole or sliced mushrooms differ a bit in cook time. Another variation will be your preferences as to how tender you want them to be. Typically it is best to cover and cook for 3 hours if left whole or 1.5-2 hours if you sliced them into about 4 slices each. If serving with steak I would suggest the latter to really soak up the butter and garlic.
Not only can these be served as is but also made into an entire meal like our Crockpot Chicken and Cream of Mushroom Soup which is also a simple meal we love when meal planning. You can use any variety you like, cremini and white are used here.
Ingredient Notes
- Whole or sliced mushrooms, baby bella, cremini and button used in this batch
- Butter should be melted with the garlic minced as the “sauce”. You can use a dairy free alternative for a similar result. I might salt a bit more in this case.
- Vegetable broth will allow them to steam but 1/2 red wine will add more flavor
- Add some seasonings for flavor like parsley, dill, onion powder, garlic powder, salt and pepper. You could alternatively use a packet of Italian dressing mix or dry ranch dressing packet if you prefer those bolder flavors.
Tips
Choosing which types you use depends on your preferences as some will keep their shape and texture better than others for sure. Consider what you are serving these with as well. If served on top of hamburgers you would want something a bit firmer like portobellos, sliced to be served this way easier when done. As an easy side dish I prefer whole.
You can make these faster but really with the same overall result with our instructions for Instant Pot Mushrooms, these will become a family favorite too. You can double or triple the amount if you need a bigger batch.
How to Make Them Creamy
If you want more of a creamy sauce to these you can include the heavy cream near the end. That will transform the sauce into more of an alfredo type of thickness and texture for you. For a healthier option just skip that step entirely.
Crockpot Mushrooms Recipe
Equipment
- 1 slow cooker
- 1 Bowl
Ingredients
Instructions
- Trim stems and clean mushrooms with a damp paper towel on the outside to remove any dirt. Place them in a 6 quart crockpot.
- In a small bowl, melt the butter and add garlic. Add the chopped chives, parsley, dill, onion powder, garlic powder, salt and pepper. Whisk well to combine. Add in the vegetable broth and whisk. Pour over the mushrooms and stir to coat.
- Set the slow cooker to low and cook for 3 hours for whole and 1.5-2 hours for sliced. About 15 minutes before the end time, add in the heavy cream (optional) and give the mushrooms a stir.
- Garnish with fresh chopped parsley and serve. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to save leftovers
I will tell you that these will continue to soften if kept in the fridge. If this doesn’t bother you or you plan on using them in a soup or Mushroom Gravy for Pork later, then by all means allow them to cool, move to a sealed container and keep in the refrigerator for up to 3 days.
If you want to make something else with them you can crisp those babies up by dipping into a batter to make these delicious Portobello Tempura Mushrooms the next day!!
Button Mushrooms / White are small, white, and round with a smooth cap. Mild and slightly earthy. Firm and slightly chewy. Found on pizzas a lot.
Cremini Mushrooms / Baby Bella are similar in shape to button but with a brown cap. Earthier and more robust flavor. Firm and slightly meaty.
Portobello are large, flat, and brown with a broad cap. Deep, meaty, and savory. Thick and meaty. Ideal for grilling, stuffing, and as a meat substitute in burgers and sandwiches.
Shiitake are brown with a wide, umbrella-shaped cap and a distinct stem. Rich, umami, and slightly smoky. Tender but can become chewy when dried. Common in Asian cuisines, excellent in stir-fries, soups, and sauces.
Should you cook mushrooms fast or slow?
Low and slow, always. Whether you saute them in a pan on the stovetop, this way, or in a skillet on the grill it is best to give them time to soften and soak up the sauce. Even when we are making Air Fryer Mushrooms it is at a lower temperature to get the desired tenderness. The only time I will cook them quickly is if I am making Boiled Mushrooms.
Definitely a perfect side! Didn’t think it would also be lovely on burgers. Gonna experiment with the different types of mushrooms next!
So easy to make and packed with flavor. They were the perfect complement to my steak, adding a rich and savory touch. Definitely a new weeknight staple!
So easy! And like how they take on the flavors.