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Since our founding in 2010, we've built relationships with local grill masters, southern smoking champions, renowned chefs, and home cooks from Maine to Oregon. We love to learn how cooks of every skill level can use our products to bring delicious meals to their dinner table! Check out our wide variety of recipes, organized on our blog into categories for ease of searching.

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(Serves 5-6)


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


  1. Place mushrooms, sun-dried tomatoes, garlic, and olive oil in slow-cooker on low heat
  2. After 1 hour, add fresh basil, sea salt and MSC’s An Evening in Tuscany spice blend
  3. Stir in cream
  4. Serve warm over sliced French bread or crostini 

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