Ingredients

• 12 tablespoons butter
• 2 tablespoon packaged dry ranch-dressing mix
• 1 pound fresh cremini mushrooms
• 4 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh flat-leaf Italian parsley

Instructions

1. With the crock insert in place, preheat the slow cooker to low.
2. Put the butter and the dry ranch dressing in the bottom of the slow cooker, and allow the butter to melt. Stir to blend the dressing mix and butter.
3. Add the mushrooms to the slow cooker, and stir to coat with the butter-dressing mixture. Sprinkle the top with the Parmesan cheese.
4. Cover and cook on low for 4 hours.
5. Use a slotted spoon to transfer the mushrooms to a serving dish. Top with the chopped parsley and serve.