Marinated Mushrooms plus Cream of Mushroom Soup
Breakfast Casserole – made with hashbrowns, sausage, colby jack cheese, mushrooms, peppers and egg
Another one of my (Nicole) family favorites that I couldn’t resist the urge to crock! A lighter pasta dish when you are tired of cooking the same old thing....
This is stew meat cooked in the slow cooker with burgundy wine, as well as other ingredients. I got it from my niece and is one of our favorite beef meals.
My husband is not real fond of mushrooms, but he loves these! He is even less fond of cream of mushroom soup, but eats three bowls of this soup every time we have it. Love this recipe!!
- 8-10 Pints White Whole Mushrooms
- 1 Pounds Butter
- 1 Package Dry Italian Dressing Mix
- 1 Package Dry Ranch Dressing Mix
Rinse mushrooms, let them dry off a bit. Place them in the slow cooker.
Cut up butter in chunks and put on top of mushrooms. Sprinkle dressing mixes over the top of mushrooms and butter.
Cover and cook on HIGH for 3 hours stirring a couple of times.
Bonus: Cream of Mushroom Soup
As the mushrooms cook down, I've added even more mushrooms to have a really full slow cooker total of 12 pints.
If there are leftovers, I slice the mushrooms in half and half again. Then add cornstarch to thicken for the best ever Cream of Mushroom Soup.
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