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.
Klaire says
Ive made these multiple times and EVERYONE- myself included- always rave! Needless to say, there are never any leftovers. Thanks so much for this incredibly easy and delicious recipe!
Dorothy says
Added a shake of parmesan cheese. Otherwise perfect as is & delicious!
Thank you, Chunky Chef!
Nel says
I have made this several times and it was always a big hit. The second time I made i had to use four pounds of mushrooms because everyone wanted some. I rarely take any home.
Carol mantia says
These were delicious and so juicy will make them over and over.making them with a prime rib roast today
Regine says
Excellent. Next time i may double the recipe and add a couple of crushed garlic cloves. I could see this served with some good steak or even grilled chicken. Some white rice too.
Amanda Gaige says
I made this recipe for the first time and glad I doubled it (thank you for the suggestion and best way to double)! We had friends staying with us for the weekend and I was curious to try this recipe to go with the steaks we had on the menu. We had 5 adults and barely had any leftover! The small container of leftover mushrooms got warmed up for breakfast the next morning and served with eggs. So simple and delicious!
KJ says
This looks simple an easy, and I am trying my hand at cooking and cannot wait to try this. My question (probably silly) is if you have left overs how would you store them? Do you drain out the juice and just freeze the mushrooms or keep everything together? Can you freeze this after cooking for a later time or is it better to refrigerate and eat in a few days?
Thank you for your time.
The Chunky Chef says
Not a silly question at all! I’ve never tried freezing these, so I can’t say whether that would work or not. But when we have leftovers, I usually strain out most of the liquid, and just add a bit of it back to the leftover container so the mushrooms don’t dry out. Then I refrigerate and eat within a couple days 🙂
KJ says
This BIG THANK YOU is for answering my question and long over due. They came out great, and the funny thing is they were so good we had no leftovers. Tonight I have leftovers and will try your recommendation. To anyone that is not a good cook (like me), this you can do and will come out great.
Helena Hardin says
We LOVE THESE, and i really want to serve them for an upcoming party but i won’t be here during the day to cook them. Do you think i could do them the evening before and heat them for the party? Insert crossed fingers 🙂
The Chunky Chef says
I haven’t tested it that way, but I think it would work just fine 🙂 So glad you love them!!
B says
I made these before and everyone raved. I haven’t made them in awhile and I forget what they tasted like, I just know they were popular. Not a big mushroom fan, but loved these. I now own the shaker of hidden valley ranch dressing mix. How much do I use of that vs the packet? Thanks
The Chunky Chef says
Glad everyone loved them! I would say about 3 Tbsp of the shaker should equal a 1 oz packet.
Deborah says
I usually make a recipe first before serving to company, but after reading the recipe I figured what could go wrong…..NOTHING went wrong they were delicious.
I followed the recipe exact and they were yummy ample servings for dinner party of 4. The mushrooms do shrink, but with the yummy sauce they are a hit!!! Thank you for this recipe it is a definite keeper.
Mary says
Can I put everything together and then wait until the next day to cook them
The Chunky Chef says
I haven’t tested the recipe that way so I can’t say for sure that it will taste the same.
Malay says
How can those three ingredients not be amazing together?? I am thinking of all the meals I want to serve with these beauties!
Margaret says
I’m going to try this as I love mushrooms but I’m going to add fresh garlic which I love with mushrooms thanks for the great recipe!!!
Sandra | A Dash of Sanity says
These look delicious! Would love to give it a try!
Erin | Dinners,Dishes and Dessert says
These would disappear in our house!
Krista says
These need to be cooking in my crock pot today! Love the flavors!
Angela Herring says
I am Angela and there are 7 in my household. 1 husband and 5 rambunctious kiddos and every one of us love mushrooms! I absolutely can’t wait to try this recipe!
Mahy Elamin says
My family loves mushrooms. I like that it can be to cook quickly and easily. It’s really great!
Dee says
I love how easy these sound! Can’t wait to try this recipe out!
Dorothy at Shockinglydelish says
How can those three ingredients not be amazing together?? I am thinking of all the meals I want to serve with these beauties!