Here is a simple appetizer recipe that a former coworker gave me. She would bring these annually to our firm holiday potluck, and I thought they were delicious. I am going to try them out on my family this holiday season.

• 1 to 1.5 pounds fresh whole mushrooms (white button or baby bella work well)
• ½ cup (1 stick) butter, melted
• 1 envelope (1 ounce) dry ranch salad dressing mix (do not prepare the dressing, use only the powder)

1. Clean the mushrooms: Gently clean the mushrooms and wipe off any dirt with a damp paper towel. You can leave them whole or slice larger ones if you prefer. Place the cleaned mushrooms in the slow cooker.
2. Prepare the mixture: In a small bowl, mix the melted butter and the dry ranch dressing mix until well combined.
3. Combine ingredients: Pour the butter and ranch mixture over the mushrooms in the crock pot. Stir gently to ensure all the mushrooms are coated.
4. Cook: Cover the slow cooker and cook on LOW for 3 to 4 hours, or until the mushrooms are tender and have soaked up the flavor. Stir occasionally during the cooking process if possible.
5. Variation: I like to sprinkle 2 tablespoons of grated parmesan cheese over the mushrooms before cooking for extra flavor.