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This Creamy Wild Mushroom Pasta in a Slow Cooker is the perfect combination of homey and elegant. Those who like the rich, earthy taste of wild mushrooms will love this meal, which takes its cues from classic Italian cooking. This rich and creamy sauce will take your pasta evenings to the next level. The slow cooker handles most of the work, enabling the flavors to combine wonderfully over hours. This dish effortlessly transports you to a five-star restaurant, making it ideal for both weekday dinners and special occasions.
Pair this creamy wild mushroom pasta from the slow cooker with a fresh green salad drizzled with a mild vinaigrette to bring out the pasta’s rich flavors. To soak up the rich sauce, try garlic bread or a rustic baguette. For a colorful and texturally interesting side dish, try roasting some asparagus or Brussels sprouts. To round out the meal, choose a refreshing dessert like a fruit pie or lemon sorbet.
Pasta with Creamy Wild Mushrooms and a Slow Cooker Recipe for 4 to 6 People
What You Need
Wild mushroom mixture, 1 pound, cleaned and sliced
1 medium-sized onion, minced
4 minced garlic cloves
1 cup of chicken or veggie broth
1/4 cup of heavy cream
One cup of Parmesan cheese, grated
Half a cup of white wine, if desired
oil from olives, 2 teaspoons
Dry thyme, measuring 1 teaspoon
1.5 milliliters of dried oregano
Toss with salt and pepper for flavor.
12 ounces of pasta (fettuccine or another kind)
Chop some fresh parsley for the garnish.
Start by heating the olive oil in a pan over medium heat. After around 5 minutes of sautéing, the onions should become transparent.
2. Cook, stirring occasionally, for another minute after adding the garlic; avoid burning it.
3. Put the garlic and onions in the slow cooker. Saute the mushrooms in the broth with the thyme, oregano, salt, pepper, and white wine, if using.
4. Once the mushrooms are soft and have shed their juices, cover and simmer on low for four to five hours.
5. Cook the pasta until it’s al dente, following the package directions, about 30 minutes before you want to serve. Remove excess liquid and place in a separate bowl.
Step 6: Add the Parmesan cheese and heavy cream to the slow cooker. To get the required consistency, thin off the sauce by adding more broth or cream if it seems too thick.
Stir the cooked pasta into the mushroom sauce in the slow cooker until it is evenly covered. 7.
8. Ladle hot and top with more Parmesan and chopped parsley, if preferred.
Tips and Variations
For a heartier take, try finishing it off in the slow cooker with some cooked chicken or crumbled Italian sausage. You can make it vegan by using coconut cream or another plant-based alternative in lieu of the heavy cream and nutritional yeast for the Parmesan cheese. To get a variety of textures and tastes, try using shiitake, cremini, or chanterelles mushrooms, among others.
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