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When life hands you 6 pounds of mushrooms, make something! Make Burgundy mushrooms.
Preheat crockpot. Rinse mushrooms and trim off stems.
Cut butter into cubes and place into a stock pot. Add in the soy sauce, garlic, thyme, salt and pepper. Pour in the stock and wine. Heat over medium until just reaching a boil.
Carefully pour hot stock mixture over mushrooms in crockpot. Give a gentle stir. Cover and cook on high for 9 hours.
Check and stir after 4 hours. Reduce heat to low if necessary. You don’t want it to boil dry.
You can make this vegan by using a soy spread or a coconut oil product.
I haven’t been able to find a vegetarian/vegan version of Worcestershire, so I used Tamari soy sauce.
Weeknight dinners can be a monumental task for families on the run. Late meetings at work, sporting events, or last minute shopping trips, there are tons are reasons not to have a homemade meal. But savvy cooks know the slow cooker can be a home cook’s best friend. This recipe is a spin on the traditional Philly Cheese Steak Sandwich. By using chicken breasts, the meal is instantly lightened.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!