Slow Cooker Ranch Mushrooms
This is one of the two slow cookers that I own and the one I like the best. It is very easy to "program, set and forget", has a locking lid which makes it easy to carry without any messes or spills, has an attached spoon that keeps the counter clean and also includes a handy meat thermometer.
Make a batch of tasty Slow Cooker Ranch Mushrooms to serve as a vegetable side dish for your Thanksgiving or Christmas dinner. The earthy, seasoned mushrooms taste amazing piled high on roasted turkey and mashed potatoes and then drizzled with the rich, buttery sauce that is leftover in the pan.
I served these last month as a veggie side dish for the deep-fried turkey and oven-baked stuffing we had during our Canadian Thanksgiving feast for all the brussels sprout haters. I love the little cabbages, but unfortunately, not everyone in my family shares my enthusiasm for them. The mushrooms were a hit with everyone at dinner, leaving not a single lone mushroom uneaten (and more brussels sprouts for me). Even all the leftover delicious juice was sopped up with fresh homemade buns, leaving the crock pot wiped clean.
This is a super simple slow cooker recipe that even the most novice of cooks can pull off. It requires only a few minutes of preparation time, leaving you free to spend more time with your friends and family.
This recipe makes a large batch which is great for serving at large family gatherings or potlucks. You can cut the recipe in half to serve 4 people. I like to serve them with a grilled steak and a green salad for an easy weeknight meal for my kids and I to enjoy.
To make this recipe vegan and dairy-free, swap the butter for , a tasty substitute made from palm oil. You can omit the buttermilk powder all together or substitute with a dairy-free milk powder such as Spectrum Organic All Vegetable Butter Flavor Shortening. Better Than Milk Vegan Soy Beverage Mix
Prep Time: 5 minutes
Total Time: 3 to 4 hours
- 2 pounds mushrooms
- 1 cup butter
- 2 tbsp buttermilk powder
- 2 tbsp dried parsley
- 1 tbsp dried chopped chives
- 2 tsp dried dill
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp seasoning salt
- Turn the crock pot on low.
- Put the butter into the slow cooker and allow to melt slowly while you clean and scrub the dirt from the mushrooms. Dump them into the pan with the melted butter.
- Next, measure the spices and powdered milk directly into the slow cooker and stir all together until combined and put the lid on.
- Cook on low for 3-4 hours.
- Serve the mushrooms and buttery sauce over steak, chicken, turkey, sauteed veggies, rice, noodles or enjoy them all by themselves on the side.
Alternatively, you can add two packets of Hidden Valley Ranch Dip Mix instead of making your own seasoning for an even speedier preparation of this delicious vegetable side dish.
Line your slow cooker before you begin cooking with one of these handy slow cooker liners for super easy clean-up. These are awesome for using for a potluck so you don't have to transport a yucky, dirty crockpot with hardened baked on bits of food home to wash. Just remove and toss the liner in the garbage. The crock pot now washes up easily and quickly.
© 2013 Corrinna Johnson