Best Slow Cooker Mushroom Farrotto With Gremolata Recipes

SLOW-COOKER ITALIAN MUSHROOMS

Slow-Cooker Italian Mushrooms image

I love to make these mushrooms for big family gatherings-everyone wants to know what the secret ingredients are! They're a star as a side dish, and leftovers go well with steaks or a roast. -Becky Schmitz, Fond du Lac, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 5h10m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

3 pounds medium fresh mushrooms
3/4 cup butter, melted
1/4 cup Italian salad dressing
3 tablespoons chicken bouillon granules
1 envelope zesty Italian salad dressing mix
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon Worcestershire sauce

Steps:

Place mushrooms in a 6-qt. slow cooker. Mix remaining ingredients; pour over mushrooms. Cook, covered, on low until mushrooms are tender, 5-6 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 221 calories, Fat 19g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 1394mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.

WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO (FARRO RISOTTO)

Wild Mushroom and Sun-Dried Tomato Farrotto (Farro Risotto) image

Provided by Guy Fieri

Categories side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 cup farro
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 cups assorted wild mushrooms (cremini, shiitake, oyster, wood ear), cleaned and roughly chopped
2 cloves garlic, minced
1 shallot, finely diced
1/2 cup dry white wine
6 cups (1 1/2 quarts) low-sodium chicken stock, warmed
1/2 cup diced rehydrated sun-dried tomatoes
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup finely grated Parmesan
1/2 cup sour cream
3 tablespoons chopped fresh flat-leaf parsley

Steps:

Place the farro in a large pot of cold water and bring to a boil. Simmer for 15 to 20 minutes to par-cook the farro, and then drain and set aside.
In a heavy-based pot, add the butter and oil. Add the mushrooms, garlic and shallots and saute until just tender, 3 to 5 minutes. Deglaze with the white wine. Add the drained farro and stir to combine. Add the chicken stock to the pot a little at a time, ensuring at each addition that the liquid has been completely absorbed by the farro. Keep stirring and adding the stock until the mixture is thick and creamy.
Add the sun-dried tomatoes. Season with salt and pepper, and then add the Parmesan, sour cream and parsley.

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

Ingredients

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.