The market had mushrooms as a loss leader (1.5 lbs. for $0.99) and as Eammon adores mushrooms and I’m one to never pass up a good bargain, I picked up a couple of pounds. I used some of the mushrooms in recipes like these Slow Cooker Ranch Mushrooms and some I sliced up, sautéed and froze in small FoodSaver packets so that I can easily pull them out and use in future recipes.
This recipe is a super simple and made in a Crockpot. The mushrooms can be used not only as an appetizer or side dish but they are wonderful over roasted chicken, a grilled steak or pork chop or even with a sautéed piece of white flakey fish. I’m sure that once you make these you’ll find many, many ways to enjoy them.
- 3 lbs. white button mushrooms
- 1 – 1 oz. package Hidden Valley Ranch dry salad and dressing mix
- 1 c. salted butter
Combine all three ingredients in a slow cooker and cook on low for five hours.