Creamy Slow-Cooker Marsala Mushrooms

I’ve found that people usually fall into two camps when it comes to mushrooms: you either love ’em, or you hate ’em. So, Haters, hear me out! I have a recipe that just may convert you into a serious fan: Slow-Cooker Creamy Marsala Mushrooms.

I love mushrooms. They’re versatile, earthy, and have the ability to soak up flavors they’re cooked with, and that all holds true in this amazing recipe. Mushrooms get slow-cooked for 8 hours, sopping up the rich flavors of a creamy Marsala wine sauce. This dish tastes amazing as a side piled on top of toast or pasta, but can also be served on its own as an elegant appetizer. Either way, it will not disappoint! Here’s how to make it. 

The prep for this recipe is incredibly easy; just clean your mushrooms and give the stems a little trim. Place them into a lightly buttered slow cooker and top with shallots, garlic and parsley. In a small bowl, mix Marsala wine and Progresso chicken stock together and then pour over the mushrooms. Sprinkle with a little salt and pepper for extra flavor.

Cover and cook the mushrooms on low for 8 hours. About 30 to 60 minutes before they’re done, combine heavy cream with some cornstarch in a small bowl and then gently stir the mixture into the slow cooker for the remaining cook time. 

Since this dish is so hands-off, you’ll have plenty of time to prepare for your holiday party or take care of any last-minute chores. Once done, the mushrooms come out of the slow cooker ready to serve and tasting delicious. Serve these flavor bombs with some parsley, a sprinkle of parmesan and a hunk of bread or pasta. Enjoy!