Sauteed Mushrooms

Sauteed Mushrooms

74 Reviews 8 Pics
  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
Perri Pender
Recipe by  Perri Pender

“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”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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.

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Reviews (74)

Rate This Recipe
Sarah Jo
67

Sarah Jo

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 loved them.

Sunnybrook311
61

Sunnybrook311

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 a few shakes in while sauteeing. Great Idea Thanks.

CCRINAZ
46

CCRINAZ

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 164 cal
  • 8%
  • Fat
  • 15.6 g
  • 24%
  • Carbs
  • 4.8 g
  • 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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