When I was growing up my mom was obsessed with mushrooms. I would see her eat them everyday and did not understand why she liked them so much. Now I do! I decided to give this a try one weekend even though I have always said that I hate mushrooms. I was very surprised by how much I loved this and have made it many times since. Mushrooms are a great meat substitute and are actually quite filling. I made this with quinoa and it was out of this world!! I will post the recipe for the quinoa casserole later today so be sure to check back!
- 1 tablespoon olive oil
- 1 pound Portobello mushrooms, stems removed
- 2 tablespoons gluten-free soy sauce
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground ginger
- 2 tablespoons brown sugar
Directions: Use a 2-quart slow cooker. Put the olive oil into the bottom of your slow cooker and smear it around. After washing the mushrooms, remove and discard the stems, and cut the mushrooms into thirds. Place them into the slow cooker. Add the brown sugar, soy sauce, mustard, and ginger. Toss the mushrooms with a spoon until the flavorings are evenly distributed. Cover and cook on low for 6 hours, or on high for about 3 hours.
Little Debbie’s Tip: I recommend LaChoy soy sauce for all you gluten-free people. It’s the best one I have found.
Credit: Stephanie O’dea (More Make It Fast, Cook It Slow)