4 cloves minced garlic
1/2 t dried basil
1/2 t dried oregano
1/4 t dried thyme
2 bay leaves
1 C GF vegetable broth
salt & pepper, to taste
1/4 C half and half
2 T unsalted butter
2 T chopped fresh parsley
Place mushrooms, garlic, basil, oregano, thyme, and bay leaves in a 3 qt slow cooker. Stir in vegetable broth, salt and pepper. Cover and cook on low for 3-4 hours or high for 1-2, or until browned and tender. Stir in half and half & butter during the last 15-20 minutes of cooking time. Serve immediately, garnished with parsley.
0 comments:
Post a Comment