Ingredients (5)
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white button mushrooms, cleaned and halved 2 pounds
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unsalted butter 1½ sticks (6 ounces)
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grated Parmesan cheese 1 cup
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chopped chives, for garnish
Steps (3)
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1Place the mushrooms into the pot of a slow cooker.
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2Melt the butter, and stir in seasoning mix; pour over the mushrooms, tossing to coat. Sprinkle the cheese on top.
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3Cover the pot; set the heat to low and cook for 4 hours. Serve warm, topped with the chopped chives.
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1Place the mushrooms into the inner pot of your multi-cooker. Melt the butter and stir in seasoning mix. Pour the butter mixture over the mushrooms, tossing to coat them, along with ½ cup water or vegetable broth. Sprinkle the cheese on top.
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2Turn on the multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook” and cook on high-pressure for 6 minutes. Select “cancel” to turn off the machine.
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3Quick-release the pressure by turning the seal to “venting.” Remove the lid and serve mushrooms warm, topped with chopped chives.
* Always follow manufacturer’s instructions.
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