Slow-Cooker Marinated Mushrooms

• 2 pounds medium fresh mushrooms
• 1 package (14.4 ounces) frozen pearl onions, thawed
• 4 garlic cloves, minced
• 2 cups reduced-sodium beef broth
• 1/2 cup dry red wine
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes

1. 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 until mushrooms are tender, 6-8 hours.
2. Freeze cooled mushrooms and juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.

mushrooms, pearl onions, garlic, beef broth, red wine, balsamic vinegar, olive oil, salt, basil, thyme, pepper, red pepper

Taken from www.tasteofhome.com/recipes/slow-cooker-marinated-mushrooms/ (may not work)