Slow Cooker Marinated Mushrooms

Name: Slow Cooker Marinated Mushrooms
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 20 servings.
Ingredients: 2 pounds medium fresh mushrooms; 1 package (14.4 ounces) frozen pearl onions, thawed; 4 garlic cloves, minced; 2 cups reduced-sodium beef broth; 1/2 cup dry red wine; 3 tablespoons balsamic vinegar; 3 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/2 teaspoon pepper; 1/4 teaspoon crushed red pepper flakes

Here's a terrific healthy addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic and red wine are terrific on their own or alongside a tenderloin roast. —Courtney Wilson, Fresno, California

Ingredients

2 pounds medium fresh mushrooms
1 package (14.4 ounces) frozen pearl onions, thawed
4 garlic cloves, minced
2 cups reduced-sodium beef broth
1/2 cup dry red wine
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes

Directions

Place mushrooms, onions and garlic in a 5- or 6-qt. slow cooker. In a small bowl, whisk remaining ingredients; pour over mushrooms. Cook, covered, on low until mushrooms are tender, 6-8 hours.
Freeze option: Freeze cooled mushrooms and juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.