Making this dish again—I just adore that amazing sauce!

1. Place the whole mushrooms in the slow cooker.

2. In a small bowl, mix together the olive oil, minced garlic, dried thyme, and dried rosemary.

3. Pour the garlic and herb mixture over the mushrooms, ensuring they are evenly coated.

4. Season with salt and pepper to taste.

5. Cover and cook on low for 3-4 hours, or until the mushrooms are tender and golden brown.

6. Before serving, sprinkle with fresh parsley for a pop of color and flavor.

For a richer flavor, you can substitute butter for olive oil. If you have picky eaters, consider slicing the mushrooms instead of leaving them whole. You can also add a splash of balsamic vinegar for a tangy twist or a sprinkle of Parmesan cheese for a savory finish. For those who enjoy a bit of heat, a pinch of red pepper flakes can add a nice kick.