Introduction

Ranch mushrooms are a flavorful and creamy side dish that’s easy to prepare and perfect for any meal. With tender sautéed cremini mushrooms tossed in a rich ranch sauce, this recipe adds a comforting twist to your dinner table.

A close-up of several cooked whole mushrooms coated in a shiny brown sauce, piled in a white shallow bowl. The mushrooms have a rich golden to dark brown color with a smooth, slightly wrinkled texture. Small pieces of bright green chopped herbs are scattered over the mushrooms and the sauce pooling in the bowl, adding a fresh contrast. The bowl is set on a white marbled surface, with a soft focus on a neutral cloth and another white bowl in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs Cremini mushrooms, cleaned and sliced
4 tbsp Olive oil, divided
1 medium Yellow onion, finely chopped
3 cloves Garlic, minced
1 packet (1 oz) Ranch seasoning mix
1/2 cup Chicken broth
1/4 cup Heavy cream
2 tbsp Fresh parsley, chopped (for garnish)
Salt and freshly ground black pepper to taste
1 tbsp Butter (optional, for extra richness)

Instructions

Step 1: Wipe mushrooms clean with a damp paper towel and slice them to about 1/4 inch thickness. Finely chop the onion and mince the garlic.
Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer and sear for 2 minutes without stirring. Then stir and cook until tender and their moisture has released, about 8-10 minutes. Remove mushrooms and set aside.
Step 3: Add the remaining 2 tablespoons of olive oil to the skillet and reduce heat to medium. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
Step 4: Stir in the ranch seasoning mix with the onions and garlic until well coated. Pour in the chicken broth and deglaze the skillet by scraping up any browned bits. Bring to a simmer and cook for a few minutes to thicken slightly.
Step 5: Reduce heat to low and stir in the heavy cream. Return the cooked mushrooms to the skillet and stir to coat them evenly with the ranch sauce. Season with salt and freshly ground black pepper to taste. Stir in butter if using, and simmer for a few minutes to meld the flavors.
Step 6: Remove from heat and garnish with fresh chopped parsley. Serve hot as a side dish, over pasta or rice, or use as a savory topping.

Tips & Variations

For a vegetarian version, substitute chicken broth with vegetable broth.
Adding a splash of white wine when deglazing can enhance the flavor depth.
Use cremini or button mushrooms for the best texture and taste.
Try stirring in grated Parmesan cheese for extra richness.

Storage

Store leftover ranch mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain creaminess, adding a splash of broth or cream if needed to loosen the sauce.

How to Serve

The image shows a white bowl filled with cooked whole brown mushrooms, stacked in a small pile. The mushrooms have a shiny, glazed surface with a rich brown color and are covered with small pieces of green herbs scattered on top and around them. Around the mushrooms is a dark brown sauce that pools at the bottom of the bowl, adding a glossy texture to the dish. The bowl sits on a white marbled textured surface, giving a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms in this recipe?

Yes, you can substitute cremini mushrooms with button, portobello, or shiitake mushrooms. Just adjust cooking time as needed since different mushrooms release moisture differently.

Is ranch seasoning mix homemade or store-bought?

Both options work well. Store-bought ranch seasoning offers convenience, but you can make your own blend with herbs like dill, parsley, garlic powder, onion powder, and dried buttermilk powder for a fresher flavor.