Slow Cooker Garlic Ranch Mushrooms will quickly become your new favorite go-to side dish!!
So every year I host “Friendsgiving” at my house on the Saturday following Thanksgiving. It’s become a tradition I have grown to love over the past 6-ish years. What’s so great about having all my friends over for a second huge meal is that everyone brings their favorite dish.
I make the turkey and the ham…and usually the stuffing, and everyone else fills in the gaps. This year though I am absolutely including these Slow Cooker Garlic Ranch Mushrooms on the menu because they are CRAZY delicious. The prep time is basically nothing and then you cook them in the slow cooker and forget about them until dinner.
I do know that some of you out there aren’t “mushroom people”. There really is no way around the mushrooms in this recipe. So substitutions, just to clarify 🙂
But really you should try to like mushrooms…even if only for this this recipe because it’s THAT good. They are so buttery and packed with garlic, ranch flavor.
Beyond being just a side dish, they are phenomenal on top of steaks and chicken, with the butter sauce drizzled on top…or even mix some pasta in with the whole slow cooker and you have a buttery mushroom scampi dish that’s flipping fantastic!
Just grab some ‘shrooms and clean them up…
Then really simply whisk together some melted butter, garlic and the ranch seasoning…
Pour it on top of the mushrooms in the slow cooker, sprinkle with some Parmesan cheese and cook on low for 5-ish hours.
I’m telling you these are the most butter and delicious mushrooms you will ever eat.Print
- 20 ounces fresh whole white mushrooms, cleaned
- 1 cup Challenge Butter, cubed
- 3 cloves garlic, minced
- 2 ounces dry ranch dressing mix
- 1/3 cup grated Parmesan cheese
- Place the mushrooms in the slow cooker.
- Place the butter and the garlic in a medium microwave-safe bowl and heat until the butter is melted. The garlic will infuse the butter with flavor.
- Mix the ranch mix in with the garlic butter and pour on top of the mushrooms.
- Sprinkle with the Parmesan cheese.
- Cook in slow cooker on low for 5 hours until the mushrooms are tender.
You can set your slow cooker to high and the mushrooms will be done in 2 1/2 – 3 hours.
Want To Save This Recipe?
I also want you to know about a special project I am helping to promote…
As you know I love Challenge Butter and have worked with them for a few years now. They’ve teamed up with UNICEF once again to address and build awareness of the childhood malnutrition crisis – which results in the unnecessary loss of nearly three million young lives a year.
Challenge created a great Pinterest Board,“Pin a Recipe, Feed a Child” and with every recipe repinned from that board they will donate a meal to UNICEF to feed a child in need from November 2 through December 31, 2015. Challenge has committed to provide up to 75,000 meals through this campaign. So basically people GET PINNING!!! There’s no catch, it’s all good work!
Of course I would love it if you spread the word across the internets using these hashtags: #RealChallenge #PinaRecipeFeedaChild or tag @challengebutter to let us know you’re helping. It’s all so greatly appreciated and for such a wonderful cause!