If mushrooms aren’t your thing – I get it. Actually I don’t! What’s wrong with you? They’re delish! 🙂
I was perusing the web for a new mushroom recipe and was totally inspired by this one from a blog called Riches to Rags – Crockpot Parmesean Ranch Mushrooms.
Although a creative idea, the ingredients Ms. Dori uses are Hidden Valley Ranch dressing mix (loaded with MSG and artificial flavors), regular butter (from conventionally fed cows which provide less vitamins, unbalanced fat proportions, less conjugated linoleic acid, and less flavor), parmesean cheese and mushrooms.
So, here is a just-as-easy, CLEAN version! (And dare I say, scrumptious!):
- 1/2 cup of grass-fed butter (I love Kerrygold)
- large package of fresh mushrooms (or bulk – large, small, whole or rough chopped)
- 1 package of organic ranch dip mix (I love Simply Organic brand – no chemicals!)
- few tablespoons of grated parmesean cheese (I like Whole Foods 365 brand)
Melt the butter over the stove and stir in the packet of ranch dip mix. Pour over the mushrooms inside the Crockpot (don’t worry that the mushrooms aren’t covered with sauce – there will be plenty). Sprinkle with the parmesean (I doubled this recipe). Put the Crockpot on low for 4 hours. That’s it. Really. That’s all there is to it.
You have a delicious side dish or a knock-your-socks off topping for a grass-fed steak.
I coupled them with green beans and bacon and put it along side a grilled, seasoned chicken breast. How are you gonna serve ’em? Eh?
Share this post – it’s good karma 😉