- 1 pound medium fresh mushrooms
- 1 large onion, sliced
- 1/2 cup butter, melted
- 1 envelope Italian salad dressing mix
- In a 3-qt. slow cooker, layer mushrooms and onion. Combine butter and salad dressing mix; pour over vegetables. Cover and cook on low for 4-5 hours or until vegetables are tender. Serve with a slotted spoon. Yield: 6 servings.
Reviews forItalian Mushrooms
"This was good, but not GREAT! I just added 1/4 cup of dry red wine to the mix and the GREAT happened! I served it with pot roast and got raves. I just eat it by itself. (Oh, yes, I also once added it to some bland mushroom soup. Souper!"
"This is the way I will make mushrooms from now on. These were delicious. Thank you for sharing this great recipe!"
"Why serve it with a slotted spoon? Then you loose all the good juices that is good for potato gravy."
"This is the best mushroom recipe. I only make mushrooms using this recipe. I do however do it on top of the stove in a large saute pan. I use half the butter and saut? Onion till soft. I add mushrooms ,stir and cover and cooking medium/low heat, stirring occasionally, but keep mushroom liquid as much as possible. When mushrooms are tender enough to eat, I add the seasoning mix and stir well, then add remaining butter. And melt . Remove from heat and serve Delicious! Can sprinkle with fresh chopped parsley as garnish. Yummy."
"I substituted ranch dressing mix for the Italian and left out the onion. Very good!"
"Nice alternative way to fix mushrooms."
"Butter not needed. Can substitute with tarragon vinegar. Jarred mushrooms can also be used. These are just available variations of this recipe that I have tried over the years."
"Excellent and soooo easy! My husband raved about it. It didn't seem too salty to us, but we can all cut down on salt and probably cutting back on the seasoning packet, as Appy Girl suggested, I doubt would hurt the taste."
"My husband and I liked this a lot. Made as is, and will keep it that way."