My husband and I enjoy mushrooms any way they’re presented. We like raw mushrooms in salads or cooked ones in any prepared food.
And we especially enjoy adding them to spaghetti, pizza, casseroles, and other savory dishes.
Mushrooms add so much flavor and texture to foods. They also absorb other flavors, which is one of the reasons we enjoy putting them in gravies and sauces.
Although raw mushrooms are tasty and have a unique texture, cooking them brings out the depth of their flavor. They provide a combination of meaty and nutty added to whatever you cook them with.
When I cook mushrooms, I like to season them with flavorful spices and sauces. The ones I use for this recipe are among my favorites.
You get the blend of chicken and beef flavoring, but neither is overpowering. The Worcestershire sauce adds a bit of zing to them.
Garlic and onion powder are good in a lot of different savory dishes, and this is no exception. The butter takes it to the next level of deliciousness.
Are Mushrooms Healthier When Cooked?
According to U.S. News, the same volume of cooked mushrooms has more nutritional value than raw. That’s because they’re mostly water, so the cooked ones have more concentrated nutrients.
Mushrooms are also more digestible after they are cooked. You get more of the nutrients, such as protein, vitamins, and minerals.
According to ScienceDirect, mushrooms contain anti-inflammatory properties that help prevent many types of disease and disorders.
Slow Cooker Marinated Mushrooms Ingredients
You’ll need fresh mushrooms, chicken stock, beef stock, red wine, Worcestershire sauce, garlic powder, onion powder, and butter.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
How to Make Slow Cooker Marinated Mushrooms
Of course, you’ll need a slow cooker. I used one of my small-ish Crockpots to make these mushrooms.
It needs to be big enough for the raw mushrooms to fit but small enough that they’re not too spread out on the bottom after they’re done.
Combine everything except the mushrooms in a medium-size mixing bowl. Whisk the liquid until everything is mixed.
Clean the mushrooms. This is the most time-consuming part of the process, but it’s super easy.
In the past, I rinsed them under running water. I eventually learned that this doesn’t clean them very well.
Now I use a wet paper towel and wipe off each mushroom. It takes me about 5 seconds per mushroom, so it’s not that long.
After I spray the inside of the slow cooker, I dump in the mushrooms.
Then I pour the liquid and seasoning mixture over them.
Don’t worry about submerging the mushrooms because they’ll sink down into the liquid as they cook.
Finally, it’s time to turn the slow cooker on and let it do all the work.
The mushrooms take about 2-3 hours on high or 4-5 hours on low to get just right.
How to Serve Marinated Cooked Mushrooms
As I already mentioned, these mushrooms are versatile. You can serve them as an appetizer or make them a side dish for any meal.
Add them to gravy that goes on meat, potatoes, or rice. The enhanced flavor of the marinade kicks any gravy or sauce up several notches.
They’re also delicious when added to spaghetti sauce. Or you can slice them and put them on pizza alongside these yummy roasted tomatoes.
We like them on baked potatoes. In fact, with a little bit of butter, these mushrooms, and some shredded cheese, a baked potato becomes a full meal.
Make enough to have leftovers. Have some right after they’re done and refrigerate or freeze the rest for another meal or two.
If you like appetizers, then try this easy spinach dip recipe. Serve it with crackers, bread, or veggies for a winning before-dinner treat.
Or treat the family and guests to these delicious oven-fried plantain chips with a zesty dip. So yummy!
Add some mushrooms to this tasty chickpea salad. You can serve this as a side dish or main dish.
Make this wonderful zucchini pasta sauce even better by adding some marinated mushrooms. Everyone will think you spent all day in the kitchen.
Gravy is better with mushrooms. Add some to this delicious brown gravy and serve it over any meat.
- 2 pounds (32 ounces) of fresh mushrooms
- 1/2 cup of chicken stock
- 1/2 cup of beef stock
- 1/2 cup of red wine
- 1/3 cup of Worcestershire sauce
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 2 tablespoons of butter
- Spray nonstick cooking spray in the slow cooker pot.
- Combine the chicken stock, beef stock, red wine, Worcestershire sauce, garlic powder, and onion powder in a medium-size mixing bowl and set it aside.
- Pour all of the mushrooms into the slow cooker pot, making sure they’re evenly distributed.
- Pour the liquid ingredients over the mushrooms in the slow cooker.
- Dot the top with butter and put the lid on the slow cooker.
- Cook on high for 3 hours or low for 5 hours.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 76Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 11mgSodium 248mgCarbohydrates 5gFiber 0gSugar 2gProtein 1g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.