Ingredients
2 pounds medium fresh mushrooms1 package (14.4 ounces) frozen pearl onions, thawed4 garlic cloves, minced2 cups reduced-sodium beef broth1/2 cup dry red wine3 tablespoons balsamic vinegar3 tablespoons olive oil1 teaspoon salt1 teaspoon dried basil1/2 teaspoon dried thyme1/2 teaspoon pepper1/4 teaspoon crushed red pepper flakes
Preparation
Place mushrooms, onions and garlic in a 5- or 6-qt. slow cooker. In a small bowl, whisk remaining ingredients; pour over mushrooms. Cook, covered, on low 6-8 hours or until mushrooms are tender.
