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Start by heating the olive oil in a pan over medium heat. After around 5 minutes of sautéing, the onions should become transparent.
2. Cook, stirring occasionally, for another minute after adding the garlic; avoid burning it.
3. Put the garlic and onions in the slow cooker. Saute the mushrooms in the broth with the thyme, oregano, salt, pepper, and white wine, if using.
4. Once the mushrooms are soft and have shed their juices, cover and simmer on low for four to five hours.
5. Cook the pasta until it’s al dente, following the package directions, about 30 minutes before you want to serve. Remove excess liquid and place in a separate bowl.
Step 6: Add the Parmesan cheese and heavy cream to the slow cooker. To get the required consistency, thin off the sauce by adding more broth or cream if it seems too thick.
Stir the cooked pasta into the mushroom sauce in the slow cooker until it is evenly covered. 7.
8. Ladle hot and top with more Parmesan and chopped parsley, if preferred.
Tips and Variations
For a heartier take, try finishing it off in the slow cooker with some cooked chicken or crumbled Italian sausage. You can make it vegan by using coconut cream or another plant-based alternative in lieu of the heavy cream and nutritional yeast for the Parmesan cheese. To get a variety of textures and tastes, try using shiitake, cremini, or chanterelles mushrooms, among others.
