Slow Cooker Mushroom Potatoes Recipes

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CROCK POT MUSHROOM POTATOES



Crock Pot Mushroom Potatoes image

Make and share this Crock Pot Mushroom Potatoes recipe from Food.com.

Provided by bmcnichol

Categories     Potato

Time 6h25m

Yield 8 serving(s)

Number Of Ingredients 11

7 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
4 garlic cloves, minced
2 green onions, chopped
1 (8 ounce) can mushroom stems and pieces, drained
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1/4 cup butter, cubed
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 cup shredded colby-monterey jack cheese

Steps:

  • In a crock pot, layer half of the potatoes, onion, garlic, green onions, mushrooms, flour, salt, pepper and butter.
  • Repeat layers and pour soup over the top.
  • Cover and cook on low for 6-8 hours or until potatoes are tender.
  • Sprinkle with cheese during the last 30 minutes of cooking time.

Nutrition Facts : Calories 310, Fat 12.6, SaturatedFat 6.9, Cholesterol 27.8, Sodium 1077.7, Carbohydrate 41.8, Fiber 5.2, Sugar 3.4, Protein 9.1

SLOW-COOKER MARINATED MUSHROOMS



Slow-Cooker Marinated Mushrooms image

Here's a healthy and delicious 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

Provided by Taste of Home

Categories     Appetizers

Time 6h15m

Yield 5 cups.

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 42 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 165mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

POTATO AND MUSHROOM CHOWDER CROCKPOT



Potato and Mushroom Chowder Crockpot image

Make and share this Potato and Mushroom Chowder Crockpot recipe from Food.com.

Provided by Ambervim

Categories     Chowders

Time 4h35m

Yield 1 Batch

Number Of Ingredients 12

1/2 cup onion, chopped
1 cup celery, chopped
1/4 cup butter
2 tablespoons flour
1 teaspoon salt
1 teaspoon black pepper
2 cups water
3 cups mushrooms, sliced
2 cups potatoes, diced (l like the skin, peel if you want to do so)
1 cup carrot, chopped
2 cups milk
1/2 cup parmesan cheese, grated

Steps:

  • Sautee the onion and celery in the butter until the onion is translucent.
  • Turn off heat and add the flour, salt and pepper. Stir and put in the crockpot.
  • Add water.
  • Stir in potatoes, mushrooms and carrots.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  • When done, stir in the milk and Parmesan.
  • Cook for 30 minutes on high.
  • This recipe is recommended for a 4-7 quart crockpot.

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