Ingredients:

  • 2 lbs Cremini (Baby Bella) Mushrooms, wiped clean and thickly sliced
  • 4 tablespoons Unsalted Butter, cut into small cubes
  • 6 large cloves Fresh Garlic, minced finely
  • 1 medium Shallot (or small yellow onion), finely diced
  • 1 teaspoon Fresh Thyme Leaves
  • 1 cup Heavy Cream (Double Cream)
  • 1/2 cup Chicken or Vegetable Broth (Low sodium preferred)
  • 1 teaspoon Fresh Lemon Juice
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Salt (or to taste)
  • 1/4 teaspoon Black Pepper (freshly ground)
  • 1 cup Freshly Grated Parmesan Cheese, packed
  • 2 tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Wipe mushrooms clean and slice thickly (about 1/4 inch thick). Pat them lightly dry with kitchen towel.
  2. Optional Sauté: In a separate small pan over medium heat, melt half the butter. Briefly sauté the minced garlic and diced shallot until fragrant (about 1 minute). If skipping, add raw aromatics directly to the slow cooker later.
  3. Load the Slow Cooker: Place the sliced mushrooms, sautéed aromatics (if used), remaining cubed butter, thyme leaves, salt, and pepper into the slow cooker insert.
  4. Prepare the Liquid Base: In a separate bowl, whisk together the heavy cream, broth, lemon juice, and Worcestershire sauce. Pour this mixture over the mushrooms in the slow cooker.
  5. Set and Cook: Stir everything gently to combine. Cover the slow cooker and cook on LOW for 2.5 to 3 hours or on HIGH for 1.5 hours, until the mushrooms are very tender.
  6. Thicken and Finish: Remove the lid. Stir in the grated Parmesan cheese until fully melted and the sauce has slightly thickened. If the sauce is too thin, cook uncovered on HIGH for 15–20 minutes more, stirring occasionally.
  7. Rest and Serve: Taste and adjust seasoning. Garnish generously with fresh parsley before serving immediately over mashed potatoes or alongside your main course.