For big family gatherings, I love to make these mushrooms—everyone always wants to know what the secret ingredient is! They’re a star as a side dish, and leftovers go well with steaks or a roast. —Becky Schmitz, Fond du Lac, Wisconsin
Ingredients
- 3 pounds medium fresh mushrooms
- 3/4 cup butter, melted
- 1/4 cup italian salad dressing
- 3 tablespoons chicken bouillon granules
- 1 envelope zesty italian salad dressing mix
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon worcestershire sauce
Instruction
- Place mushrooms in a 6-qt. slow cooker. Mix remaining ingredients; pour over mushrooms. Cook, covered, on low until mushrooms are tender, 5-6 hours. Serve with a slotted spoon.
