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, or Swiss steak. They add lots of umami flavor.
James Speed Hensinger
(Serves four as a side dish)
16oz - 24oz Nice, fresh button mushrooms (larger is better)
1/2 cup Melted butter (one stick)
1 packet Hidden Valley Ranch Dressing mix (spicy is optional)(buttermilk flavor works too.)
1 tbs Garlic powder or 1 tbs finely minced garlic
1/2 tsp Cayenne chili powder
1 tbs Corn starch
1/2 tbs Beef bouillon (Better than Bouillon brand is good.)
1/2 tbs Soy sauce
Clean mushrooms and trim stems sparingly.
Place mushrooms in crock pot or slow cooker.
Mix dressing packet into melted butter, add cayeenne (if using) and garlic powder and pour over mushrooms.
Cook on low (225 degrees) for 4 hours.
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. Add this mixture back into the crock pot with the mushrooms and stir.
Garnish with minced parsley or green onion.