Easy Slow Cooker Garlic Mushrooms
- 1 lb cremini mushrooms
- ⅔ cup vegetable stock
- 2 T grass-fed butter, unsalted
- 2 T garlic, minced
- 2 sprigs thyme
- ½ t sea salt
- ¼ t black pepper
- Set slow cooker to low. Rinse and dry mushrooms. Add mushrooms, vegetable broth, grass-fed butter, garlic, thyme, sea salt and black pepper. Stir. Cover with lid and cook for 1 hour.
- Stir mushrooms and cook an additional hour or until mushrooms are tender. Remove thyme and serve hot.
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