Sauteed Mushrooms

Sauteed Mushrooms

80
Perri Pender 19

"Excellent as a side dish or use on steaks or chicken as a sauce. Flavored with butter and dry ranch mix, these are just too easy for as good as they are. Any mushroom will work but Portabellas are outstanding"

Ingredients

35 m {{adjustedServings}} servings 164 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 439 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter over low heat. Mix in dry ranch salad dressing mix. Add mushrooms, and stir to coat. Cook, stirring frequently, until the mushrooms are very tender, at least 30 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

80
  1. 97 Ratings

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I used a homemade dry ranch dressing mix and sliced baby bella mushrooms. I added a splash of dry white wine as they were sauteing, not much just a splash. These are to die for. Even the kids lo...

I like the idea of this recipe. As a low fat alternative, I used 1 T butter, and 1/8 cup beef stock to 1/2 lb sliced mushrooms. I have a jar of Penzey's buttermilk ranch dressing milk and I put ...

I used only half the butter and half the ranch mix, and they were still the best mushrooms ever!