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Ranch Mushrooms

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Total Time
Prep: 10 min. Cook: 3 hours
Alicia Rooker, RDN

By Taste Of Home Editorial Team

Recipe by Jackie McGee, Byron, Minnesota

Tested by Alicia Rooker, RDN

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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

Can you freeze Ranch Mushrooms?

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 broth or water if necessary.

Test Kitchen Approved

Ranch Mushrooms

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Yield: 16 servings (4 cups)
Prep: 10 min
Cook: 3 hours
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Ingredients

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

Directions

  1. 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 or parsley.

Nutrition Facts

1/4 cup: 21 calories, 1g fat (1g saturated fat), 3mg cholesterol, 47mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein.
Tester
Alicia Rooker, RDN
Alicia is a former recipe editor and tester for Taste of Home armed with a dietetics degree from the University of Wisconsin and a food science background. Alicia splits her time between testing readers' recipes and creating her own recipes from scratch.
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Alicia Rooker, RDN
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