Aaron Brandt, software developer
“It’s cheap, easy and drowning in butter. What’s not to like?”
Aaron Brandt, software developer, Rutherford and Associates, Holland
Photo: Urban St.
Button, white or mini bella mushrooms — as many as will fit in your slow cooker
Butter — so much butter. Real butter. At least 1 stick, but 2 is better. You can use margarine, but really, you shouldn’t. Ever.
Ranch dressing packet — the dry seasoning. No, you can’t substitute the dressing you have in the fridge. It’s not the same.
Shredded Parmesan cheese — all the cheese. All of it.
Clean your mushrooms. If you’re going to use them as a topping on steaks or baked potatoes, cut them in halves or quarters. Otherwise, leave ‘em whole. Cut your first stick of butter into fourths and put that in your slow cooker. Add half your mushrooms, sprinkle the ranch dressing on those bad boys and add more butter — a half a stick this time. Add the rest of the mushrooms and top with the rest of the butter. Cover, turn the slow cooker on high for 4 hours. Stir once or twice about halfway through. Top with the cheese. ENJOY!