Reviewed: Nov. 7, 2009

Simplicity itself in preparation, and droolingly delicious! What more could one ask?

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Reviewer:

CLIFFORD BOREN

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Reviewed: Sep. 7, 2009

I used only half the butter and half the ranch mix, and they were still the best mushrooms ever!

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CCRINAZ

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Reviewed: Jun. 19, 2009

Yum! Husband thought they were great! I needed to use up a lot of near expiration mushrooms so I cooked and froze them.

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Reviewer:

MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: May 6, 2009

I like the idea of this recipe. As a low fat alternative, I used 1 T butter, and 1/8 cup beef stock to 1/2 lb sliced mushrooms. I have a jar of Penzey's buttermilk ranch dressing milk and I put a few shakes in while sauteeing. Great Idea Thanks.

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Sunnybrook311

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Reviewed: Mar. 22, 2009

I thought these turned out really good! I halved the recipe b/c I only had 1/2 pound of mushrooms. I melted the butter and added the mushrooms to begin to cook, then I sprinkled the ranch mix over and sauteed until tender. I think the time may be a little off in the recipe though, b/c it did not take 30 min. to cook maybe more like 15. Could be b/c I halved the recipe.Anyways, they went great w/ our grilled steaks and I would make these again.

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