Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: microwave onion, porcini, garlic, oil, tomato paste, and thyme in a bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. stir mushrooms, broth, wine, and tapioca into slow cooker. season chicken with salt and pepper and nestle into slow cooker. cover and cook until chicken is tender, 4-6 hours on low. transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. let sauce settle for 5 minutes, then remove fat from surface using large spoon. stir shredded chicken and cream into sauce and let it sit until heated through, about 5 minutes. stir in parmesan. before serving, stir in parsley and season with salt and pepper to taste. enough sauce for 1 pound pasta.

Target recipe: wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque.