Garlic Buttery Mushrooms

Ingredients:

• 500g to 1kg of whole button mushrooms (do not slice)
• 125g unsalted butter, chopped into small cubes
• 4 – 6 gloves of garlic, minced
• 1 tbsp Italian Seasoning
• Salt & Pepper to taste
• Parsley, chopped for serving

Method:

• Turn on slow cooker to pre-heat and add your butter so it melts before adding your other ingredients
• When butter has melted add all ingredients except parsley.
• Gently stir to coat the mushrooms in the buttery, garlic sauce.
• Cover and cook on low for 2 to 3 hours.
• When ready, transfer your slow cooker ingredients into a serving bowl and stir through parsley.
• Serve alongside a steak, roasted chicken breast or pork schnitzels.
• Can be stored in the fridge for up to 3 days.  Does not freeze well.