Easy creamy garlic mushroom recipe. So I made these the other day for the first time. I had a few bags of mushrooms and wanted to try something new. I found a recipe on pinterest by Damn Delicious. I never seem to have exactly what I need when trying out new recipes, but am pretty good at substitutions. (Or at least I think I am.)
Seriously, this maybe one of my new “go to” mushroom recipes. I think it can be so versatile. I served them over egg wide noodles and added some chicken. That’s what I like to call a “one hit wonder” – that’s a meal that has a veggie, a meat, and something to make complete, like a thigh fattening carb.
Here’s my take on this creamy garlic mushroom recipe.
- a bunch of mushrooms – two cartons
- 6-7 large cloves of garlic (um, I don’t believe they can be too garlicy)
- 2 bay leaves
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp Italian seasoning
- 1/2 cup half and half
- 3 tsp corn starch
- 4 tbps butter
- salt and pepper to taste
Step 1: wash your mushrooms.
Step 2: mince your garlic
Step 3: add mushrooms, garlic, bay leaves, seasons, and chicken stock to your crock pot. Cook on low for about 2 hours.
Step 4: after your mushrooms have cooked for a few hours, take about 3/4 cup of broth from your crock pot and add in your corn starch. Whisk starch until completely dissolved, add back into your crockpot. At this point, add your half and half and butter.
Step 5: Optional, I added chicken as you can see pictured. Serve immediately. Garnish with fresh parsley or basil. The mushrooms had such a great flavor. They would also be great over rice, mashed potatoes, or even a steak!