3 pounds mushrooms, brushed clean, left whole
6 tablespoons butter
1 large sweet onion, very thinly sliced
2 teaspoons dried oregano and basil
1/2 teaspoon dried thyme
1/2 cup lemon juice or herb vinegar
1/4 teaspoon red pepper flakes
Turn the slow cooker on high. Melt the butter and saute the onion until soft. Add the onion and butter to the slow cooker, then the other ingredients, except for mushrooms. Turn the slow cooker to low and cook for an hour or so, then add the mushrooms and cook for another 1/2 hour. Stir well after adding the mushrooms and watch carefully, some slow cookers are hotter than others.
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