By Luby Luby Luby on December 21, 2009
"I got this recipe from the CopyKat website and I'm posting it here for safe-keeping and to add to my ever-growing list of recipes to try. I have not made it yet, but a lot of people did say it was delicious. Some people said they sliced the mushrooms and some said they left them whole. One person said she doubled the mushrooms because they did cook down quite a bit and also added sliced onions. I guess the sky is the limit as to what variations you can dream up. I think they would great as a topping for a grilled steak. Edited 12/21/09: I did make this last night and they are indeed yummy! I can see the need to at least double or triple the recipe as they do cook down an awful lot. I haven't experimented yet with increasing the mushrooms to say 2 pounds with 1 stick butter & 1 pkg ranch dressing mix but I think it can be successfully done judging by the amount of liquid in the pot. I'll come back and post the results when I try that."
Serving Size: 1 (142 g)
Servings Per Recipe: 4
"Another amazing recipe from Luby! These were DARN good. I took the chefs advice and doubled the mushrooms leaving everything else the same. Worked like a dream. I did add a bit of garlic however. I would like to give a word of advice, all crockpots cook differently. I had average sized whole mushrooms and it took a little over six hours to get mine cooked so they were no longer hard. I first served these as an appetiser spooned over french bread slices with some freshly grated Italian cheeses and chopped flat parsley as garnish. I also served as a second or companion course over buttered jasmine rice. Both times they were incredible!!!"