Tuscany Tavern Mushrooms

(Serves 5-6)

Ingredients:

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

Directions:

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