Mushrooms are one of those vegetables that you can slow-cook for nearly forever so long as you keep an eye on the liquid. The longer they cook, the better they taste.
Makes 4 to 6 servings.
2 pounds mushrooms, preferably a mix of button, crimini, and Portobello
1/4 cup olive oil
1 cup Vegetable Stock or vegetable broth
Salt and pepper to taste
1. Clean the mushrooms by wiping away dirt with a soft cloth or mushroom brush. Remove the toughest part of the stems, and slice into thick slices/chunks.
2. Heat the oil over medium heat in a large skillet and add the mushrooms. Stir to coat with the oil and cook, stirring for about 5 minutes.
3. Transfer the mushrooms to the slow cooker, add the stock, sprinkle with salt and pepper, and stir to combine. Cover and cook on Low for 7 to 9 hours, or on High for 5 to 6 hours. Stir once during cooking to be sure there is enough liquid, which there should be. For the last 30 minutes of cooking, turn to High and remove the lid. This will cook the mushroom broth down a bit to make the dish slightly thicker.