Do you love a side of mushrooms with your steak, hamburger or chicken? These Crock Pot Steakhouse Mushrooms are the perfect side dish recipe for a backyard BBQ or weeknight dinner!
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Cris here. When I saw this recipe in Gooseberry Patch’s Busy Day Slow Cooking I just knew Mikey would want to make them. He ALWAYS orders a side of mushrooms… he would say that is because he’s a FUN GUY… get it? Fun-gui… Better keep my day job, huh? ;). Mikey made a video none-the-less!
Crock Pot Steakhouse Mushrooms Notes:
- You can fit these into a 4 qt slow cooker, but I wouldn’t go much smaller than that because the mushrooms are going to take up quite a bit of room until they cook down a bit.
- These are perfect to top your steaks, burgers or even a good grilled chicken.
- Got a LOT of crock pots going during your backyard bbq? I absolutely fell in love with this to keep all those crocks powered on our new deck.
Speaking of that deck… didn’t Mikey do such a good job?!?
We are so enjoying having a little oasis for some family time in the evenings! Family time that includes these yummy mushrooms from time to time 😉
Crock Pot Steakhouse Mushrooms
Take your steak dinner to the next level with these Crock Pot Steakhouse Mushrooms!
Print Pin RatePrep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 6 -8 servings
Ingredients
- 2 lbs small mushrooms trimmed
- 2 cups dry red wine or beef broth
- 1/4 cup butter sliced
- 1 1/2 teaspoon Worcestershire sauce
- 2 cubes beef bouillon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
Instructions
- Put all your ingredients in your crock pot and gently stir it
- Cover and cook on high for 2-3 hours (your liquid should be down to about half of what you started with)
Tried this recipe?Mention @recipescrock or tag #recipescrock!
Just made these and turned out great. Then rather than throw out the broth, I made a batch of the best mushroom soup ever. Can’t wait for the next batch….
Ohh great idea!
I have always made mine on the stove top and cooked it in the pan that I seared and cooked my steak in, but I add a starch slurry at the end to make my broth thicker like a gravy, then pour over my steak ! Umm Ummm GOOD!!! will def try this so I can make a bigger batch !
How would I cook this for just two people?
I am just going to cut all ingredients in half to make a smaller amount. I am going to watch the time.
Looks fantastic, love the deck BTW.
Mmmmm. These sound great in the CP! Thanks for sharing! I am totally all about using all the flavor goodness that’s bound to be left behind with those juices too… I find when I’ve made (smaller) batches of (stove top) mushrooms in the past, I’ve cooled the juices left behind, label and freeze to toss in my meet natch of homemade cream of mushroom soup or as an added ‘broth’ for other CP recipes!
Bren- That is such a great idea! Thanks for sharing!