Garlic Buttery Mushrooms

Mushrooms are perfect alongside a great quality steak.  This delicious side dish is super easy to prepare and tastes delicious.  The great thing is that it can be made in advance and kept warm until ready to serve or reheated once your protein is cooked.


  • 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


  • 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.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

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