RANCH MUSHROOMS
I got this ranch mushrooms recipe from my sister-in-law, and it has become a family favorite. The mushrooms don't last long once people know I've made them. -Jackie McGee, Byron, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 3h10m
Yield 4 cups.
Number Of Ingredients 4
Steps:
- Place mushrooms in a 4- or 5-qt. slow cooker. In a small bowl, whisk butter and ranch mix; pour over mushrooms. Cook, covered, on low until mushrooms are tender, about 3 hours. Serve with a slotted spoon. If desired, sprinkle with dill., Freeze option: Freeze mushrooms and juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 21 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 47mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
CROCK-POT RANCH MUSHROOMS
I love mushrooms, and especially enjoy them cooked in the crock-pot along with butter, and a packet of ranch dip mix. I serve these delicious tasting mushrooms as a side dish.
Provided by Cindi M Bauer
Categories Other Side Dishes
Number Of Ingredients 3
Steps:
- 1. Place half of the mushrooms in the crock-pot.
- 2. Pour half of the melted butter over the mushrooms.
- 3. Sprinkle half of the (dry) ranch dip mix over the mushrooms.
- 4. Add remaining mushrooms to the crock-pot.
- 5. Pour the remaining melted butter over the mushrooms.
- 6. Sprinkle the remaining dip mix over the mushrooms.
- 7. Place lid on crock-pot, and cook on low for 3 - 4 hours. (I just cook mine for 3 hours, as after three hours of cooking time, my kitchen as well as the mushrooms smell so good, that we can't wait to dig into 'em.)
- 8. *Note: Hidden Valley has 2 kinds of seasoning mixes, a mix to make dips, and a seasoning mix to make salad dressing. For this recipe, I much prefer to use the dip mix.
CHILI QUESO DIP
I've had this recipe for more than 42 years and have updated it from time to time. This is an easy party favorite, and everyone loves the taquito dippers. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Appetizers
Time 2h20m
Yield 40 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and sausage with onion, jalapenos and garlic over medium-high heat until meat is no longer pink, 5-7 minutes, crumbling meat. Using a slotted spoon, transfer to a 5-qt. slow cooker. Stir in chili, soup, tomatoes, pimientos and cheese. , Cook, covered, on low until heated through, 2-3 hours, stirring halfway through cooking. Serve warm with taquitos or chips.
Nutrition Facts : Calories 147 calories, Fat 11g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 473mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.
WILD MUSHROOM DIP
Steps:
- In a microwave-safe bowl, heat white wine on HIGH for 4 minutes. Place dried mushrooms in wine and let sit for 10 minutes to rehydrate. Transfer mushrooms with 2/3 of a cup of the liquid to a food processor. Puree to a coarse consistency.
- In a medium pot combine remaining ingredients and pureed mushrooms. Mix thoroughly and cook over medium-low heat, for about 5 to 10 minutes, stirring frequently. Transfer to bowl and serve hot with crusty bread or crostini.
- *Pre-packaged dried wild mushrooms are found in the produce department of your local grocery store.
HOT MUSHROOM DIP
A great dip to make when you have friends over for a casual supper or to watch the game together on TV.
Provided by evelynathens
Categories Cheese
Time 20m
Yield 3 cups
Number Of Ingredients 13
Steps:
- Fry bacon in a large skillet over medium heat until crisp.
- Drain; reserving 2 tblsps of dripping in skillet.
- Crumble bacon and set aside.
- Add mushrooms, onion and garlic to dripping and cook over medium heat until tender and the liquid given off by the mushrooms has evaporated, about 6-8 minutes.
- Mix in flour and salt and pepper.
- Add cream cheese, Worcestershire Sauce and soy sauce.
- Reduce heat to low and simmer until cheese is melted.
- Remove from heat; stir in sour cream and bacon.
- Serve warm.
SLOW-COOKER MARINATED MUSHROOMS
Here's a healthy and delicious addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic and red wine are terrific on their own or alongside a tenderloin roast. -Courtney Wilson, Fresno, California
Provided by Taste of Home
Categories Appetizers
Time 6h15m
Yield 5 cups.
Number Of Ingredients 12
Steps:
- Place mushrooms, onions and garlic in a 5- or 6-qt. slow cooker. In a small bowl, whisk remaining ingredients; pour over mushrooms. Cook, covered, on low until mushrooms are tender, 6-8 hours., Freeze option: Freeze cooled mushrooms and juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.
Nutrition Facts : Calories 42 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 165mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
WILD MUSHROOM DIP
Make and share this Wild Mushroom Dip recipe from Food.com.
Provided by georgi
Categories Vegetable
Time 45m
Yield 4 cups
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat melt butter.
- Sauté mushrooms, onion, shallots, and bell pepper until tender Add flour and cook 3 minutes stirring constantly.
- Whisk in chicken stock and cook until thickened.
- About 10 minutes.
- Stir in wine, and reduce heat.
- Simmer 20 minutes.
- In a small bowl mix egg yolk and cream.
- Whisk into mushroom mixture.
- Salt and pepper to taste.
- Stir in chives and parsley.
- Serve hot.
Nutrition Facts : Calories 481.5, Fat 31.5, SaturatedFat 18.6, Cholesterol 131.7, Sodium 205.8, Carbohydrate 38.5, Fiber 4, Sugar 7.9, Protein 11.9
CROCKPOT WILD MUSHROOM DIP
This came from The Cookbook Of North American Truffles. I have not tried this, just posting for safe keeping.
Provided by internetnut
Categories Vegetable
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- At high heat setting, heat white wine in a microwave safe bowl for 3-5 minutes. Place dried mushrooms in wine, cover and let sit for 10 minutes to re-hydrate. Use a slotted spoon to transfer mushrooms to a food processor, reserving liquid. Cover and process until the consistency of coarse paste. In a large bowl, combine pureed mushrooms, 2/3 cup reserved mushroom liquid and remaining ingredients. Mix thoroughly and pour in a 4-quart slow cooker. Cover and cook at low heat setting for 3-4 hours. Stir once halfway through.
Nutrition Facts : Calories 328.4, Fat 20.2, SaturatedFat 10.5, Cholesterol 56.4, Sodium 768.8, Carbohydrate 24.1, Fiber 2.8, Sugar 3, Protein 9.5
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