Mushrooms in a Crock

This is a very easy preparation. The mushrooms are delicious as a side dish, but are also an excellent topping for pot roast, steak, Swiss steak, mashed poatoes, rice, etc. They add lots of umami flavor.

(Serves four or more as a side dish) (Will last a week in the refrigerator.)

James Speed Hensinger

16oz - 24oz Nice, fresh button mushrooms (larger mushrooms are better) (Costco is my source.)
1/2 cup Melted butter (one stick)
1 packet Hidden Valley Ranch Dressing mix (spicy is optional)(buttermilk flavor works too.)
1 tsp Garlic powder or 1 tbs finely minced garlic
1/2 tsp Cayenne chili powder (No cumin)

Optional sauce:
1 tbs Corn starch
1/2 tbs Beef bouillon ("Better than Bouillon" brand is good.)
1/2 tbs Soy sauce

Garnish with minced parsley or minced green onion.


Clean mushrooms and trim stems sparingly. Do not cut them into pieces.
Place mushrooms in crock pot or slow cooker.
Mix dressing packet into melted butter, add cayeenne (if using) and garlic and pour over mushrooms. Stir gently.

Cook on low (225 degrees) for 4 hours up to overnight.

Optional Sauce:
After cooking the mushrooms, a thin pan sauce will form from the mushroom water. To thicken and add flavor, decant about one cup of the mushroom juice into a small sauce pan, and chill in freezer to room temperature before mixing in corn starch, beef boullion, and soy sauce. Heat gently while stirring constantly to boiling and continue for one minute, or until thickened. Adjust thickness by adding more pan sauce. Add this mixture back into the crock pot with the mushrooms and stir.

Garnish with minced parsley or minced green onion.