Ingredients
3tbspbutter,divided
1lbcremini mushrooms,sliced
1yellow onion,diced
2clovesgarlic,minced
½tspkosher salt
¼tspcoarse ground pepper
½tspdried thyme,or 1 tsp fresh thyme
2cupsrice
4cupsvegetable broth,or beef broth
Preparation
In a heavy-bottomed pot, add 2 tablespoons of butter and the mushrooms.
Cook on medium-high for 3 to 5 minutes or until it starts to caramelize.
Stir and cook for an additional 3 minutes.
Remove the mushrooms and transfer them into the slow cooker.
Add in the onions, salt, pepper, and thyme along with the last tablespoon of butter.
Cook on medium for 3 to 5 minutes, or until they start to turn golden brown.
Add in the garlic, stir, and cook for 1 minute.
Scrape the onion garlic mixture into the slow cooker.
Add in the rice and broth.
Cook on High for 2 hours.
