Teriyaki Mushrooms

2 pounds baby bella mushrooms (or any type of mushroom )
1 bottle Teriyaki Sauce (your choice)
4 tablespoons unsalted butter (or gfcf margarine, if you want them gfcf)

Place all ingredients in the slow-cooker.
Cook for 4-6 hours in your slow-cooker, (or you can cook them 1 hour on the stovetop.)

Serving Suggestions:

• As an appetizer, serve on crackers or flatbread, with or without cheese slices (as in picture.)
• Serve over rice, noodles or baked potatoes
• Make a gravy. When the mushrooms are done, remove them, turn the heat as high as it will go, add about 1/2 – 1 cup water mixed with 3 tablespoons flour (I wish I could be super exact on this but it really is a guessing kind of thing. You’ll get it!), and stir it in. Be sure to stir often while that bubbles up nicely. Put the mushrooms back in and you have a yummy mushroom gravy!

Source: Nellie Bellie

Serve with Teriyaki Chicken.

COST:
2 pounds baby bella mushrooms $3.38 + $6.76
1 bottle Teriyaki Sauce -$2.28
4 tablespoons gfcf margarine -.44¢
Rice - 1.08
Total Cost: $10.56