Ingredients
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4 cups sliced fresh button Mushrooms
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4 cups sliced fresh Portobello Mushrooms
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2 (14½-ounce) cans diced Tomatoes
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½ cup Water
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1/3 cup dry red wine
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4 cloves Garlic
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½ tsp Salt
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¼ tsp rushed Red Pepper
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1 (9-ounce) package refrigerated Cheese
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Shredded Parmesan Cheese
Directions
Elegant and superbly flavored, this dish will impress company. Round out the menu with asparagus or sugar snap peas, a tossed salad, and French bread.
Steps
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1
Done
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In a 4 to 5 quart slow cooker combine mushrooms, undrained tomatoes, water, red wine, garlic, salt, rosemary, and crushed red pepper. |
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2
Done
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Cover; cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. |
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3
Done
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If using low-heat setting, turn slow cooker to high-heat setting. Stir ravioli into soup. Cover; cook for 20 minutes more. Serve with Parmesan cheese. |
