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1 package baby Portobello mushrooms, washed and sliced thin
8 sun-dried tomatoes, sliced thin
1 tablespoon olive oil
¼ cup fresh basil (chiffonade)
1 garlic clove, minced
1 tsp. Milford Spice Company’s An Evening in Tuscany spice blend
¼ cup cream
Sea Salt to taste
- Place mushrooms, sun-dried tomatoes, garlic, and olive oil in slow-cooker on low heat
- After 1 hour, add fresh basil, sea salt and MSC’s An Evening in Tuscany spice blend
- Stir in cream
- Serve warm over sliced French bread or crostini