Slow Cooker: Creamy Mushroom Sauce

There is a rather large Slow Cooker community on Facebook, which is great for all kinds of inspiration. I am part of a Dutch Slow Cooker group but also a UK based vegetarian one. It is the latter where I saw this amazing recipe for a mushroom sauce. The only problem was that she used a can of soup as base for her sauce, but I had no clue what that was in ml, so I had to guess. So with 450 ml of liquid the sauce was a bit soupy, but we will reduce the amount of milk the next time. I already adjusted that in the recipe that I will share below.

Creamy Mushroom Sauce: (Serves 4 - 3.5L slow cooker)
- 300 ml vegetarian creamy mushroom soup
- 150 gr mushrooms, sliced
- 50 ml milk
- 1 onion, minced
- 2 cloves of garlic, minced
- 150 gr faux chicken
- 100 gr spinach, defrosted

Sauté the onion and garlic in a pan for a few minutes. Then add the mushrooms and bake until they start to get some colour. Use some olive oil on a paper towel and use that to cover the slow cooker in a thin layer of oil. Transfer everything to the slow cooker together with the faux chicken, soup and milk. Put on low for 6 hours. Ten minutes before the end stir in the spinach. Serve with cooked pasta. Tasted even better the 2nd day.

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