(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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