Creamy Slow-Cooker Marsala Mushrooms

This creamy slow-cooker side gets an elegant flavor upgrade thanks to Marsala wine and Progresso™ chicken stock. MORE + LESS -

Cindy Rahe

September 20, 2016

1 1/2

lb cremini or button mushrooms, cleaned and trimmed

small shallot, diced (about 1/3 cup)

cloves garlic, finely chopped

tablespoons chopped fresh parsley

1/4

cup sweet Marsala

1/4

cup Progresso™ chicken stock (from 32-oz container)

Dash salt and pepper

1/2

cup heavy whipping cream

teaspoon cornstarch

Grated Parmesan cheese and additional parsley, if desired

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1

Lightly butter slow cooker. Arrange mushrooms across bottom--it’s okay if there is overlap; the mushrooms will shrink considerably as they cook. Sprinkle with shallot, garlic and parsley.
2

In small bowl, mix Marsala and chicken stock; pour over mushrooms. Sprinkle with salt and pepper.
3

Cover and cook on Low heat setting 8 hours. About 30 to 60 minutes before end of cook time, in small bowl, stir heavy cream with cornstarch to dissolve. Gently stir mixture into liquid in slow cooker for remaining cook time. Taste for seasoning; add salt if needed.
4

Serve with a sprinkle of Parmesan and additional parsley. Serve using toothpicks, with bread, or over pasta as desired.

You can sub onion for the shallot. Some prefer the milder flavor of the shallot, but both are delicious!
These mushrooms hold over really well on the Warm setting for a few hours after the cook time is up.