Ingredients

1 1/2 pounds mushrooms

2 tablespoons unsalted butter

4 cloves garlic, chopped

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme (or 1 teaspoon fresh thyme, chopped)

1/2 cup vegetable broth (or chicken broth)

salt and pepper to taste

1/4 cup half and half

1/2 cup parmigiano reggiano (parmesan cheese), grated

2 tablespoons parsley, chopped

Directions

Step 1: Toss the mushrooms with the butter, garlic, oregano, thyme, broth, salt and pepper and cook in a slow cooker on low for 2-3 hours or on high for 1-2 hours before mixing in the half and half, parmesan and parsley!