Ranch Mushrooms

"I got this recipe from the CopyKat website and I'm posting it here for safe-keeping and to add to my ever-growing list of recipes to try. I have not made it yet, but a lot of people did say it was delicious. Some people said they sliced the mushrooms and some said they left them whole. One person said she doubled the mushrooms because they did cook down quite a bit and also added sliced onions. I guess the sky is the limit as to what variations you can dream up. I think they would great as a topping for a grilled steak. Edited 12/21/09: I did make this last night and they are indeed yummy! I can see the need to at least double or triple the recipe as they do cook down an awful lot. I haven't experimented yet with increasing the mushrooms to say 2 pounds with 1 stick butter & 1 pkg ranch dressing mix but I think it can be successfully done judging by the amount of liquid in the pot. I'll come back and post the results when I try that."
 
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photo by a food.com user photo by a food.com user
Ready In:
4hrs
Ingredients:
3
Serves:
4
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ingredients

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directions

  • Combine all ingredients and place in a crockpot.
  • Cook on low for 4 hours.

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Reviews

  1. Another amazing recipe from Luby! These were DARN good. I took the chefs advice and doubled the mushrooms leaving everything else the same. Worked like a dream. I did add a bit of garlic however. I would like to give a word of advice, all crockpots cook differently. I had average sized whole mushrooms and it took a little over six hours to get mine cooked so they were no longer hard. I first served these as an appetiser spooned over french bread slices with some freshly grated Italian cheeses and chopped flat parsley as garnish. I also served as a second or companion course over buttered jasmine rice. Both times they were incredible!!!
     
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RECIPE SUBMITTED BY

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
 
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