Buttery, and full of ranch flavor, the crockpot does the work for you with this mushroom side dish! Only takes 5 minutes to prep and 3 simple ingredients!
So, tell me… what do you all think about mushrooms? Yay or nay? For me, it’s always a YAY! I love love love mushrooms… in any form! Raw, as a garnish, in a filling, roasted, stuffed… I could go on all day lol. If you don’t like mushrooms, we can still be friends… but you’re totally missing out on deliciousness!
Do you have 5 minutes and 3 ingredients? I bet so… and if you do… you could be having these mushrooms. Tonight!
That’s right you guys… 3 ingredients. THREE! Sorry I get super excited about simple meals, or in this case, side dishes. I don’t know about you guys, but when I’m planning meals for our family, I tend to get the main course covered, but will occasionally forget the sides. And by occasionally… I mean pretty frequently!
That’s where side dishes like this are perfect… minimal effort, and HUGE flavor payout!
CAN YOU PUT MUSHROOMS IN A SLOW COOKER?
Absolutely! Or I wouldn’t be sharing this recipe 🙂 The reason people question it, is that mushrooms don’t take very long to cook, so when you slow cook them, you can run the risk of them being OVERcooked, and mushy. No one likes that! The secret here is to use whole mushrooms, so they take a little longer, and to only cook them for about 3 hours. Maybe 4 hours if you have some seriously jumbo mushrooms.
HOW DO YOU MAKE CROCKPOT MUSHROOMS?
Basically you want 3 elements; the mushrooms themselves, some sort of fat or liquid, and seasoning. For this mushroom recipe, I use the following:
- Whole button mushrooms
- Butter
- Ranch dressing packet
Buttery, ranch-y (yeah, I just made that word up lol), and completely delicious!
Now I can’t guarantee that these are kid-friendly… as my kids have an aversion to mushrooms (how is that even possible, with parents who are mushroom obsessed?!). But what I can promise you, is that you won’t even want to share these mushrooms.
HOW DO YOU CLEAN MUSHROOMS?
That’s a bit of a debate in the food-world. Some people think if you wash them, the mushrooms will be rubbery when you cook them, because they absorb too much water. Other people think if you don’t wash them, you’re eating dirty food. Here’s what I personally do. For mushrooms that just have a little bit of light dirt on them, I don’t wash them. Instead, I take a damp paper towel and wipe them off. For the mushrooms that are pretty dirty, I wash them.
PRO TIPS FOR CROCKPOT MUSHROOMS:
- If the mushroom stems are longer than you’d like, go ahead and give them a chop. I don’t mind a little stem, but more than and inch or so, and I chop part of the stem off.
- As you’re stirring the butter mixture around with the mushrooms, it will look like there’s not enough to coat them all. That’s completely okay. The mushrooms give off a LOT of liquid as they cook, and it all mixes together.
- If you’re not a fan of ranch dressing, don’t worry, zesty Italian dressing mix will work just as well.
- Not a fan of ranch dressing packets? Feel free to use your own homemade recipe. This one is our favorite.
- If you’d like to cut back a little on the butter here, drizzle in some olive oil to replace some of it.
WHAT TO SERVE WITH CROCKPOT RANCH MUSHROOMS?
- Italian Stuffed Flank Steak
- Low Carb Baked Chicken Tenders
- Slow Cooker Rotisserie Chicken
- Chipotle Glazed Meatloaf
SHOP THE RECIPE:
- Crockpot – My all-time favorite slow cooker!
Post originally shared on April 20, 2015, and has been updated with helpful tips and new photos.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1 lb fresh whole button mushrooms
- 1/2 cup butter , melted
- 1 packet of dry ranch dressing mix
- 1-2 Tbsp fresh parsley minced (optional, for garnish)
Instructions
- Clean mushrooms thoroughly, then place in bottom of slow cooker.
- Whisk ranch dressing mix into melted butter, then pour over mushrooms. Stir to coat.
- Cover and cook on LOW for 3 hours. Check for desired tenderness, and cook a little longer if needed.
- Serve garnished with fresh parsley if desired.
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Chef Tips
3/4 cup butter (1.5 sticks)
Drizzle of extra virgin olive oil
2 packets of dry ranch dressing mix Cook as directed.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Evelyn says
Looks great. Cannot wait yo try it. Not sure about ranch dresding – don’t like it!
You mention Italian dressing, any other suitable options? Live in Australia, currently in Switzerland cooking fr my son & family. Like yr style of cooking. Am sure will be great. Thanks for generously spreading yr inventions!
The Chunky Chef says
I’m honestly not a ranch dressing person either… in fact, I generally can’t stand it. But these mushrooms really don’t taste “ranch-y” to me or my family. But I’ve only made this with ranch or Italian dressing packets, so I’m not sure what else would work well.
Michelle Miller says
Made twice for company department holiday party. Before and post covid about 3 years apart. Great offset to meat and cheese party tray choices. Enjoyed by mushroom lovers despite shock its just 3 ingredients. Note-my printed recipe was taken by our department director who does not like to cook!
Cate says
Perfect ! A hit with everyone!
Amber says
Cooked/ had for Thanksgiving, and everyone raved about them! You can use sliced mushrooms as well.
Carolyn says
These look wonderful & I would like to make this recipe this weekend. My only question is which size ranch packet do you use? The small one of 0.4 oz or the larger 1.0 oz packet? Thanks for your help and keep your amazing recipes coming! I’ve made quite a few of your recipes and they are all delicious!!! (And your photography is awesome too! 👍)
The Chunky Chef says
Hi Carolyn, thank you so much! I use the 1 oz packet 🙂
Julie says
A true keeper..I actually diminished butter(used half the amount) and added a bit of low sodium chicken broth to cut some fat. Delicious!!! Thank you for this easy and delightful recipe!
Barry B says
Friend brought these to party, I could of ate the whole lot. Have made these many times and are always a favorite. Like it says more of a adult treat but that’s ok, that way there’s more for me.
Diana says
I’m making the mushrooms as I type…can’t wait to taste them!!!
Diane Rickerl says
Can these be stored and reheated
The Chunky Chef says
Yes, that should work just fine 🙂
Stacia says
You can also pressure can the leftovers in mason jars. They have an 18 month shelf life!!