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With just three ingredients and about 10 minutes of prep, these buttery ranch crockpot mushrooms make a delicious and easy side dish for potlucks, Thanksgiving, and weeknight dinners.
Table of Contents
Looking for even more easy Crock Pot sides? Try this Crock Pot mac and cheese, Crock Pot creamed corn, slow cooker Southern green beans, and Crock Pot applesauce, too!
This delicious recipe comes from my neighbor Barbara, who brings the mushrooms to Thanksgiving dinner each year, and often takes them along to potluck gatherings with friends. They’re one of those crowd-pleasing vegetable sides that everyone loves!
Why You’ll Love these Crock Pot Mushrooms
- Quick and Easy. With just three simple ingredients and practically zero prep work, vegetable sides don’t get much easier!
- Convenient. Since the mushrooms cook in a Crock Pot, they’re a convenient option for holidays when you don’t want to take up valuable oven space. You can also transport them easily and warm them at your next location.
- Versatile. The mushrooms pair well with turkey or ham for Thanksgiving or Christmas, and they’re equally delicious alongside burgers, grilled chicken, or steak at a casual summer picnic.
- Rich and Buttery. Mushrooms are like little sponges that just soak up all of the delicious buttery herb flavor from the sauce as they cook.
The Best Crock Pot Size for a Side Dish
While you can certainly use a large (6-quart or 7-quart) slow cooker for this recipe, it might not be necessary. If you’re cooking just one pound of mushrooms at a time, a smaller slow cooker is ideal. The small Crock Pots are lightweight, easy to store and transport, dishwasher safe, and affordable. In case you’re in the market, we rounded up the best small slow cookers you can buy, including the 3-quart model that I personally own and love. You can buy it on Amazon for $25.93 or at Walmart for $39.75.
Ingredients
This is just a quick overview of the ingredients that you’ll need for these easy crockpot mushrooms. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Mushrooms: whole white button mushrooms work perfectly, although you can substitute with other varieties of mushrooms (or a blend) if you like. Baby bellas would also be delicious.
- Salted butter: combines with the seasoning mix and the liquid condensation in the pot to form the buttery sauce as it melts.
- Ranch salad dressing and seasoning mix: you only need the dry seasoning mix for this recipe, so do not prepare the ranch dressing. You can also use a homemade ranch seasoning blend if that’s your preference.
How to Cook Mushrooms in a Crock Pot
These ranch crockpot mushrooms are about as easy as it gets! You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Place all of the ingredients in a slow cooker.
- Cover and cook on LOW for 3-4 hours or on HIGH for 1-2 hours.
- Garnish with fresh herbs and serve!
Serving Suggestions
Offer these mushrooms for an easy side dish at Thanksgiving or Christmas, include them at your next potluck picnic, or use them as an easy weeknight dinner by combining them with pasta and chicken. Here are some main course options to serve alongside the easy crockpot mushrooms:
- Chicken (like Fried Chicken, Cider Dijon Roasted Chicken, Pecan-Crusted Chicken, Rosemary Oven Roasted Chicken, Crispy Roast Chicken with Vegetables, and Roasted Chicken Thighs with Garlic and Herbs)
- Pork (like Dutch Oven Pork Roast with Gravy, Pork Sirloin Roast, Pineapple Glazed Ham, Bourbon-Glazed Ham, Baked Ham with Apricot Glaze, Garlic and Rosemary Baked Pork Tenderloin, Coca-Cola Pork Chops, Oven Roasted Pork Loin with Applesauce Glaze, and Cajun Pork Chops)
- Turkey (like Smoked Turkey Breast, Maple-Glazed Roasted Turkey Breast, Crock Pot Turkey Tenderloin, and Slow Cooker Turkey Breast)
- Beef (try Grilled Beef Tenderloin, Grilled New York Strip Steak, Dutch Oven Pot Roast, London Broil, Southern Meatloaf, Grilled Hamburgers, and Cast Iron Skillet Filet Mignon)
Preparation and Storage Tips
- Make Ahead: Cook the mushrooms ahead of time and keep them on the “WARM” setting in your slow cooker for up to 2-3 hours.
- How to Store: Leftovers will keep in an airtight container in the refrigerator for 3-4 days.
- How to Freeze: While the texture will be slightly mushy when thawed, you can store the cooked mushrooms in an airtight container in the freezer for up to 3 months.
- Reheat leftover mushrooms in a skillet on the stovetop over low heat, just until warmed through. You can also reheat the mushrooms in a slow cooker on the “WARM” setting, or in the microwave.
Recipe Variations
- For an easy dinner, Barbara likes to combine the mushrooms and sauce with cooked pasta and chicken.
- Add fresh minced garlic or thinly sliced onion for even more flavor.
- Include a bit of cayenne or crushed red pepper flakes for spicy mushrooms.
- Adjust the quantities to suit your needs. For instance, double or triple the ingredients to serve a larger group.
- If using unsalted butter, you’ll likely need to season the sauce with additional salt at the end.
- For a slightly different flavor, try using a packet of Italian dressing mix instead of the ranch dressing mix.
- Add a splash of red wine, balsamic vinegar, or Worcestershire sauce to the ranch mushrooms for an even bolder taste.
Tips for the Best CrockPot Mushrooms
- When Barbara gave me her recipe, she made sure to mention that the mushrooms need to be very dry before they go into the Crock Pot. Do not wash them under water. Instead, wipe off any dirt with a damp cloth or paper towel, and then pat them dry. This prevents soggy mushrooms at the end.
- You do not need to trim off the stems (they will be tender when cooked), but you can certainly cut them off before adding the mushrooms to the Crock Pot if that’s your preference.
- You’ll know the mushrooms are done when they turn a darker, golden brown color and are fork-tender.
- Garnish with chopped fresh herbs (such as parsley, chives, basil, or thyme) for bright flavor and color. Grated Parmesan cheese would also be tasty.
- One pound of mushrooms will serve about 4-6 people. They look like a lot of volume when they’re raw, but mushrooms shrink considerably when cooked! If you’re serving a larger group, you’ll likely want to double or triple the recipe.
More Mushroom Recipes to Try
Dump-and-Bake Chicken Mushroom Casserole
50 minutes mins
Easy Mushroom Risotto {Oven-Baked and No-Stir!}
1 hour hr 5 minutes mins
Easy and Creamy Mushroom Soup
45 minutes mins
Crockpot Mushrooms
Ingredients
- 1 lb. fresh whole white mushrooms
- ½ cup (1 stick) salted butter, sliced into pats
- 1 (1 ounce) packet Ranch salad dressing and seasoning mix
- Optional garnish: chopped fresh parsley, chives, or thyme
Instructions
- Clean mushrooms with a damp cloth. Pat them very dry. Transfer mushrooms to a slow cooker.
- Arrange butter on top of the mushrooms. Sprinkle with Ranch seasoning.
- Cover and cook on LOW for 3-4 hours or on HIGH for 1-2 hours. Garnish with chopped fresh herbs, if desired.
Notes
- When Barbara gave me her recipe, she made sure to mention that the mushrooms need to be very dry before they go into the Crock Pot. Do not wash them under water. Instead, wipe off any dirt with a damp cloth or paper towel, and then pat them dry. This prevents soggy mushrooms at the end.
- You do not need to trim off the stems (they will be tender when cooked), but you can certainly cut them off before adding the mushrooms to the Crock Pot if that’s your preference.
- You’ll know the mushrooms are done when they turn a darker, golden brown color and are fork-tender.
- Garnish with chopped fresh herbs (such as parsley, chives, basil, or thyme) for bright flavor and color. Grated Parmesan cheese would also be tasty.
- One pound of mushrooms will serve about 4-6 people. They look like a lot of volume when they’re raw, but mushrooms shrink considerably when cooked! If you’re serving a larger group, you’ll likely want to double or triple the recipe.
If you love mushrooms and ranch seasoned anything, ya need to try this one. Wow is about all I can say. In future, will triple this because it was that delicious and leftovers reheat well. Thank you.
Thanks, Sassy! I agree — tripling the recipe is always a good idea. 🙂