1/2 pound mushrooms, sliced
2 kg bay leaf
2 tablespoons olive oil
3 cloves garlic, finely minced
2 (14 ounce) cans whole raw red potatoes
10 slices Swiss cheese, at room temperature
salt to taste
1 onion, chopped
6 cubes chicken bouillon
1/4 cup chopped fresh parsley
1 teaspoon salt or to taste
1 teaspoon pepper
4 bay leaves
In a slow cooker, add the mushrooms and bay leaf. Toss to coat, cover, and add the oil, garlic, cheese, salt and pepper. Cook on high 4 hours, stirring occasionally or just to warm up, until well stewed. Fluff with fork. Stir over hot coals.
really basic. i made this quick and tried it on...it tasted like spaghetti.... but that is how i like my food.... sorry if its too bland
⭐ ⭐ ⭐ ⭐ ⭐