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Ranch Mushrooms

I got this ranch mushrooms recipe from my sister-in-law, and it has become a family favorite. The mushrooms don't last long once people know I've made them. —Jackie McGee, Byron, Minnesota
  • Total Time
    Prep: 10 min. Cook: 3 hours
  • Makes
    4 cups


  • 1-1/2 pounds whole fresh mushrooms
  • 1 cup butter, melted
  • 1 envelope ranch salad dressing mix
  • Optional: Chopped fresh dill weed or parsley


  • Place mushrooms in a 4- or 5-qt. slow cooker. In a small bowl, whisk butter and ranch mix; pour over mushrooms. Cook, covered, on low until mushrooms are tender, about 3 hours. Serve with a slotted spoon. If desired, sprinkle with dill.
  • Freeze option: Freeze mushrooms and juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts
1/4 cup: 21 calories, 1g fat (1g saturated fat), 3mg cholesterol, 47mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein.

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