Directions
Prepare the aromatics and mushrooms: Melt the butter and olive oil in a pan over medium heat. Add the chopped onion and sauté for 3–4 minutes, until soft and translucent. Stir in the chopped garlic and sauté for about 30 seconds, until fragrant.
Sauté the mushrooms: Add the sliced mushrooms to the pan along with the onions and garlic. Season with a pinch of salt and pepper. Sauté for 5–7 minutes, stirring occasionally, until the mushrooms release their liquid and are lightly browned. This step intensifies the flavor, similar to the casseroles our mothers used to make on the stovetop.
Fill the slow cooker: Place the onion and mushroom mixture into the slow cooker. Add dried thyme, dried parsley (if using), the remaining salt and pepper, and the vegetable or chicken broth. Stir gently.
Slowly cook the base: Cover the slow cooker and cook for 3-4 hours on LOW or 1.5-2 hours on HIGH until the mushrooms are very soft and the broth is well seasoned.
Add the pasta: Stir in the uncooked pasta so that it is almost completely covered with liquid. Cover and cook on high for 25–40 minutes, stirring once or twice, until the pasta is al dente. Cooking time may vary depending on the type of pasta and the slow cooker, so start checking for doneness after about 20–25 minutes.
