Buttery Slow-Cooker Mushrooms

I’m always on the hunt for that perfect “set it and forget it” side dish, especially on those days when I just don’t have the energy to babysit the stove. This Keto Buttery Slow-Cooker Mushrooms recipe has quickly become a staple in my kitchen because it transforms simple ingredients into something that tastes like a high-end steakhouse side. It’s rich, savory, and requires almost zero effort—just toss everything in, let the slow cooker do the heavy lifting, and come back to a delicious, low-carb treat that pairs perfectly with just about anything.

Preparation Time: 10 minutes Cooking Time: 4 hours Servings: 2

Ingredients

• 6 tbsp (3 oz / 85g) unsalted butter

• 1 tbsp (0.35 oz / 10g) packaged dry ranch-dressing mix

• 8 oz (227g) fresh cremini mushrooms, whole

• 2 tbsp (0.5 oz / 14g) grated Parmesan cheese

• 1 tbsp (0.1 oz / 3g) chopped fresh flat-leaf Italian parsley

Directions

1. With the crock insert in place, preheat your slow cooker to the Low setting.
2. Place 6 tbsp (3 oz / 85g) of butter and 1 tbsp (0.35 oz / 10g) of dry ranch dressing mix into the bottom of the slow cooker. Allow the butter to melt slightly, then stir to blend the seasoning and butter together.
3. Add 8 oz (227g) of fresh mushrooms to the slow cooker. Stir gently to ensure the mushrooms are thoroughly coated with the butter-dressing mixture.
4. Sprinkle the top evenly with 2 tbsp (0.5 oz / 14g) of grated Parmesan cheese.
5. Cover with the lid and cook on Low for 4 hours.
6. Use a slotted spoon to transfer the mushrooms to a serving dish, leaving excess liquid behind if desired.
7. Top with 1 tbsp of chopped fresh parsley and serve warm.

Nutritional Information (Per Serving)

• Calories: 365 kcal

• Total Fat: 36.1g

• Saturated Fat: 22.8g

• Cholesterol: 95mg

• Sodium: 560mg

• Total Carbohydrates: 6.2g

• Dietary Fiber: 1.1g

• Sugars: 2.5g

• Protein: 5.1g

Macronutrient Breakdown Fat: 88% | Protein: 6% | Carbohydrates: 6%

Pro Tips for Perfect Mushrooms

• Don’t Soak the Fungi: Mushrooms act like sponges. Instead of soaking them in water to clean them, simply wipe them down with a damp paper towel or use a soft mushroom brush. This prevents them from getting soggy and ensures they soak up that delicious butter instead of water.

• Size Matters: Try to keep your mushrooms roughly the same size for even cooking. If you find some giant ones in your pack, cut them in half. Otherwise, leave them whole to maintain that nice, meaty texture.

• The “Liquid” Surprise: Don’t be alarmed if you open the lid after 4 hours and see a lot of liquid. Mushrooms release a significant amount of water as they cook. This is normal! That liquid makes a fantastic jus or gravy for pouring over a steak or cauliflower mash.

• Watch the Salt: Ranch dressing packets can be quite salty. Since you are adding Parmesan cheese (which is also salty), I highly recommend using unsalted butter. You can always add a pinch of salt at the end if you think it needs it, but you can’t take it out once it’s in there.

• No Peeking: Slow cookers work best when the heat stays trapped inside. Every time you lift the lid to check on them, you lose significant heat and extend the cooking time. Trust the process and keep the lid closed until the timer goes off.

• Garlic Lovers Upgrade: If the ranch seasoning isn’t enough kick for you, toss in 1 tsp (0.1 oz / 5g) of minced fresh garlic or a pinch of red pepper flakes during the last 30 minutes of cooking for an extra punch of flavor.

Frequently Asked Questions

How long do these mushrooms last in the fridge? Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. They actually taste even better the next day as the flavors continue to meld!

Can I freeze cooked mushrooms? While you can freeze them, I don’t recommend it. Mushrooms have a high water content, and freezing them after slow cooking can make the texture rubbery or mushy when thawed. These are definitely best enjoyed fresh or reheated from the fridge.

Is Ranch seasoning Keto-friendly? Generally, yes. Most dry ranch seasoning packets are low in carbs, usually containing about 1g of net carbs per serving. However, always double-check the label on the packet to ensure there are no hidden fillers or added sugars if you are on a strict Keto diet.

Can I use white button mushrooms instead of cremini? Absolutely! White button mushrooms are a perfect substitute. Cremini mushrooms (often called Baby Bellas) have a slightly deeper, earthier flavor, but white buttons will work just as well and soak up all that buttery ranch goodness.

How do I reheat these without them getting oily? To reheat, simply warm them in a skillet over low heat for a few minutes, or microwave them in 30-second intervals. If the butter has separated, giving them a quick stir while heating usually brings the sauce back together.

Can I make this recipe on the stovetop if I’m in a rush? Yes. If you don’t have 4 hours, you can melt the butter in a large skillet or Dutch oven over medium heat. Add the ranch mix and mushrooms, then sauté for about 15–20 minutes until the mushrooms are tender. Stir in the Parmesan right before serving.

Is this recipe Gluten-Free? The mushrooms and butter are naturally gluten-free, but you must check your dry ranch dressing mix. Some brands use wheat flour as a thickener or anti-caking agent. Look for a packet explicitly labeled “Gluten-Free” or make your own homemade ranch seasoning blend to be safe.

These Keto Buttery Slow-Cooker Mushrooms are proof that keeping it low-carb doesn’t mean sacrificing flavor or spending hours in the kitchen. Whether you serve them alongside a juicy ribeye, pile them on top of a burger, or just eat them straight from the bowl, they add a rich, savory touch to any meal. Give this recipe a try this week, and please don’t forget to leave a star rating or a comment below letting me know how they turned out—I’d love to hear what you paired them with!