Slow Cooker Copycat Panda Express Mushroom Chicken

Some dinners have a way of making the whole house exhale before anyone even takes a bite. On the evenings when backpacks are still by the door, somebody needs help finding a clean uniform, and you are running on the last bit of patience in the tank, that kind of comfort matters.

Then the lid lifts and the kitchen fills with warm garlic, toasted sesame, and that deep savory smell that pulls everyone toward the table.

Slow Cooker Copycat Panda Express Mushroom Chicken joined our dinner rotation during one of those stretches when every afternoon felt crowded and the kids were hungry before I had even decided what to cook. I wanted something hearty and familiar, but I also wanted the slow cooker to carry most of the load.

Takeout sounded tempting, yet a homemade version meant a full pot, plenty of vegetables, and enough sauce for every scoop of rice.

This recipe takes everything you enjoy about restaurant style mushroom chicken and turns it into a complete family dinner. The chicken becomes tender, the mushrooms soak up the savory soy garlic sauce, and the zucchini and red bell pepper stay soft with just enough bite.

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Once the cornstarch slurry goes in, the sauce turns silky and glossy, wrapping around every piece instead of sinking to the bottom of the bowl. It tastes like a Saturday night treat but fits into a regular Tuesday.

You do a little chopping, give the chicken a quick sear, and let the slow cooker handle the long middle stretch while you get back to everything else. By dinnertime, it smells like you stood over the stove all afternoon, and it tastes like you tried a whole lot harder than you did.

Serve it over hot rice, watch everybody go back for another spoonful, and I think it will earn a permanent spot in your rotation.

What Is Slow Cooker Copycat Panda Express Mushroom Chicken?

Slow Cooker Copycat Panda Express Mushroom Chicken is a homemade slow cooker version of the popular restaurant combination of tender chicken, mushrooms, zucchini, and a savory brown sauce. The sauce gets its rich flavor from low sodium soy sauce, chicken broth, oyster sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, fresh garlic, and ginger.

The chicken is lightly coated in cornstarch and quickly browned before it goes into the slow cooker. That brief skillet step gives the outside a little color and helps the pieces hold onto their juices during the longer cook.

Near the end, a simple cornstarch slurry thickens the cooking liquid into the smooth, glossy sauce that makes this meal so satisfying over rice or noodles.

I also like adding red bell pepper because it brings a gentle sweetness, a bright color, and a little extra crunch. It makes the finished bowl feel generous and colorful, which is helpful when you are trying to put a vegetable packed dinner in front of your family without making a separate side dish.

Why You’ll Love This Recipe

• The slow cooker does the heavy lifting: After a short round of prep, the chicken and sauce cook quietly while you handle work, homework, errands, or the mountain of laundry that somehow appears every week.
• It satisfies the takeout craving: The savory soy garlic sauce, tender chicken, mushrooms, and zucchini give you the familiar comfort of a restaurant favorite right in your own kitchen.
• The sauce coats every bite: A quick cornstarch slurry at the end turns the cooking liquid into a silky sauce that clings to the chicken, vegetables, rice, and noodles.
• It feeds a hungry family: With two pounds of chicken and plenty of vegetables, this recipe serves 4 to 6 people and can stretch even further with a big pot of rice.
• You can adjust it easily: You can make it spicier, add extra vegetables, use chicken thighs, or double the sauce without changing the simple method.

When to Serve This Recipe

• Busy weeknights: Start it before the late afternoon rush, then finish the sauce while the rice cooks and everyone settles in for dinner.
• Takeout nights at home: Make this when the family wants a restaurant style meal but you would rather save the delivery fee and stay in your comfortable clothes.
• Casual family gatherings: Set out rice, chow mein, sliced green onions, and sesame seeds so everyone can build a warm bowl just the way they like it.
• Meal prep days: Divide the chicken, vegetables, sauce, and rice into containers for easy lunches that reheat well throughout the week.
• Cool weather dinners: The warm garlic, ginger, sesame, and savory sauce make this especially comforting when the day has been gray or chilly.

Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into 1½ inch pieces: Keeping the pieces similar in size helps them cook evenly and stay tender.
• 1 teaspoon kosher salt: A light seasoning on the chicken builds flavor before the sauce is added.
• ½ teaspoon black pepper: Pepper gives the chicken gentle warmth without making the meal spicy.
• 2 tablespoons cornstarch: This thin coating helps the chicken brown and gives the sauce something to hold onto.
• 1 tablespoon vegetable oil: Use a neutral cooking oil that can handle the heat of the skillet.
• ½ cup low sodium soy sauce: Low sodium soy sauce keeps the savory flavor bold without making the finished sauce too salty.
• ½ cup chicken broth: Broth loosens the sauce and gives the slow cooker enough liquid for steady cooking.
• 2 tablespoons oyster sauce: This adds deep savory flavor and a subtle sweetness that makes the sauce taste rounded.
• 1 tablespoon hoisin sauce: Hoisin brings a mild sweet and savory note that works beautifully with garlic and ginger.
• 1 tablespoon rice vinegar: A little acidity keeps the sauce from tasting heavy or overly sweet.
• 2 tablespoons light brown sugar: Brown sugar balances the salty ingredients and helps create that familiar restaurant style finish.
• 1 teaspoon sesame oil: A small amount adds a warm, toasted aroma, so there is no need to pour with a heavy hand.
• 4 cloves garlic, minced: Fresh garlic gives the sauce a brighter, fuller flavor than garlic powder alone.
• 1 teaspoon ground ginger: Ground ginger is convenient and adds gentle warmth throughout the sauce.
• ½ teaspoon crushed red pepper flakes, optional: Add these for a mild background heat or leave them out for sensitive eaters.
• 8 ounces fresh white mushrooms, sliced: Mushrooms absorb the sauce as they cook and add a tender, savory bite.
• 2 medium zucchini, cut into thick half moons: Thick pieces hold their shape better during slow cooking.
• 1 large red bell pepper, cut into 1 inch pieces: Bell pepper adds sweetness, color, and a little fresh texture.
• 2 tablespoons cornstarch: This second portion is reserved for thickening the sauce at the end.
• 2 tablespoons cold water: Cold water blends smoothly with the cornstarch and helps prevent lumps.
• 2 green onions, thinly sliced, optional: Green onions add a fresh, crisp finish just before serving.
• Sesame seeds, for garnish, optional: A small sprinkle gives the finished bowls a simple restaurant style look.

How to Make Slow Cooker Copycat Panda Express Mushroom Chicken

Step 1: Season the Chicken

Put the chicken pieces in a large bowl and sprinkle them evenly with the kosher salt and black pepper. Give everything a good toss so the seasoning reaches more than just the pieces sitting on top. This first layer of seasoning may seem simple, but it makes a difference because you are flavoring the chicken itself instead of asking the sauce to do all the work later.

Step 2: Coat the Chicken

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Sprinkle 2 tablespoons of cornstarch over the seasoned chicken and toss until every piece has a light coating. You are not trying to create a thick breading here. A thin, dusty layer is exactly what you want. It helps the outside of the chicken brown in the skillet and gives the pieces a little more structure as they cook slowly in the sauce.

Step 3: Sear the Chicken

Heat the vegetable oil in a large skillet over medium high heat. Once the oil is hot, add the chicken in a single layer and cook for about 2 to 3 minutes, turning the pieces so they pick up a little color. You are not cooking the chicken through at this point. The goal is simply to get some browning on the outside. If your skillet feels crowded, work in two batches so the chicken sears instead of steaming.

Step 4: Move the Chicken to the Slow Cooker

Transfer the lightly browned chicken to a 6 quart slow cooker. If there are flavorful juices left in the skillet, you can add those too. I try not to leave good flavor behind when it could be heading straight into dinner. Spread the chicken into a fairly even layer so the sauce can surround the pieces once you pour it in.

Step 5: Whisk the Savory Sauce

In a medium bowl, whisk together the low sodium soy sauce, chicken broth, oyster sauce, hoisin sauce, rice vinegar, light brown sugar, sesame oil, minced garlic, ground ginger, and crushed red pepper flakes if you are using them. Keep whisking until the brown sugar is mostly dissolved and everything looks evenly combined. The sauce will seem fairly thin right now, and that is normal. It thickens later.

Step 6: Add the Sauce and Vegetables

Pour the sauce over the chicken and stir gently so the pieces are coated. Add the sliced mushrooms, zucchini, and red bell pepper. If your family likes vegetables with a firmer bite, you can add the mushrooms now and hold the zucchini and bell pepper until the last 45 minutes or so. I usually make that call based on who is sitting at the table because some nights soft vegetables go over better than crisp ones.

Step 7: Slow Cook Until Tender

Cover the slow cooker and cook on LOW for 4 to 5 hours, or until the chicken is fully cooked and tender. Chicken should reach 165°F in the center. Slow cookers can vary, so start checking closer to the 4 hour mark if yours tends to run hot. You want juicy pieces that are easy to bite through, not chicken that has cooked so long it starts drying out around the edges.

Step 8: Mix the Cornstarch Slurry

When the chicken is cooked, whisk the remaining 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl. Stir until the mixture is completely smooth. Cold water matters here because cornstarch can clump when it is added straight to hot liquid. Taking ten seconds to mix the slurry separately gives you a smoother sauce with much less fuss.

Step 9: Thicken the Sauce

Pour the slurry into the slow cooker and stir gently to distribute it throughout the cooking liquid. Cover again and cook for another 20 to 30 minutes. When you come back, the sauce should look thicker, shinier, and much more like something that wants to cling to a scoop of rice. If it still seems a little loose, give it a few more minutes with the lid on.

Step 10: Garnish and Serve

Give everything one final gentle stir, then sprinkle sliced green onions and sesame seeds over the top if you are using them. Spoon the mushroom chicken over hot steamed white rice or chow mein noodles, making sure everybody gets plenty of sauce. Around my table, the sauce is the part people chase around the bowl with the last few bites of rice, so I never mind being generous with it.

Substitutions

• Chicken thighs: Boneless, skinless chicken thighs can replace the chicken breasts and will give you slightly richer, very tender pieces of chicken.
• Cremini mushrooms: Use sliced cremini mushrooms in place of white mushrooms for a slightly deeper mushroom flavor.
• Yellow squash: Yellow squash can replace the zucchini in the same amount and gives you a similar soft, mild vegetable.
• Tamari: Tamari can replace soy sauce when you need a gluten friendly option, but make sure the oyster sauce and other bottled sauces you use also meet your dietary needs.
• Honey: Honey can replace the brown sugar if that is what you have in the pantry, though the sauce will have a slightly different sweetness.

Variations

• Spicy Mushroom Chicken: Stir 1 teaspoon of sriracha into the sauce and increase the crushed red pepper flakes for a dinner with more heat.
• Mushroom Chicken and Broccoli: Replace the zucchini with broccoli florets and add them during the final 30 minutes so they stay pleasantly tender.
• Mushroom Chicken Chow Mein: Spoon the finished chicken and plenty of sauce over chow mein noodles instead of steamed rice.
• Extra Veggie Mushroom Chicken: Add sliced onion and snow peas during the final 45 minutes for more vegetables and a little extra crunch.
• Mushroom Steak Style: Replace the chicken with cubed sirloin steak and reduce the cooking time to about 3 to 4 hours on LOW, checking for your preferred tenderness.

Tips and Tricks

• Do not skip the quick sear: Browning the chicken only takes a few minutes and helps the pieces keep a better texture during slow cooking.
• Add delicate vegetables later: If you like zucchini and bell pepper with more bite, wait until the final 45 minutes before stirring them into the slow cooker.
• Use fresh garlic when possible: Fresh minced garlic gives the sauce a fuller aroma and gets wonderfully mellow as it cooks.
• Stick with low sodium soy sauce: Oyster sauce and hoisin sauce already bring saltiness, so using low sodium soy sauce helps you stay in control of the final seasoning.
• Double the sauce for rice lovers: If your family always wants extra sauce soaking into their rice or noodles, doubling the sauce ingredients is a very reasonable move.
• Cut the chicken evenly: Pieces that are close to the same size cook more consistently, which means fewer dry pieces hiding among tender ones.

FAQs

Can I Put Raw Chicken Straight Into the Slow Cooker?

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You can cook raw chicken in a slow cooker, but this recipe starts with a quick sear because it improves the texture and adds another layer of flavor. You only need to brown the outside for a couple of minutes. The slow cooker finishes cooking the chicken all the way through.

When Should I Add the Zucchini?

You can add it at the beginning if you prefer very soft zucchini. If you want something closer to the tender texture you get in a restaurant stir fry, add the zucchini during the final 45 minutes of cooking. Thick pieces also hold up better than thin slices.

Can I Make This Without Mushrooms?

Absolutely. If mushrooms are a hard sell with someone at your table, you can leave them out and add extra zucchini, bell pepper, broccoli, or snow peas instead. The sauce and chicken still make a satisfying dinner.

How Do I Know When the Chicken Is Done?

The chicken should be tender and reach 165°F in the center. Because slow cookers vary, checking the temperature is more reliable than relying only on the clock. I start checking around the 4 hour point when cooking on LOW.

Why Is My Sauce Still Thin?

The sauce is supposed to be fairly thin during the main cooking time. It thickens after you stir in the cornstarch and cold water slurry. Give it another 20 to 30 minutes after adding the slurry so the liquid has time to become glossy and spoonable.

Can I Double This Recipe?

You can, as long as your slow cooker is large enough to hold everything comfortably. Avoid packing the slow cooker all the way to the top, since the food needs room to heat properly. A larger slow cooker is helpful if you are making a double batch for a crowd.

Serving Ideas

• Steamed white rice: A warm bowl of fluffy rice is my favorite choice because it catches every bit of that glossy soy garlic sauce.
• Chow mein noodles: Serve the chicken and vegetables over noodles when you want the whole meal to feel even closer to takeout night.
• Brown rice: Brown rice adds a little more chew and makes a hearty base for the tender chicken and vegetables.
• Steamed broccoli: Add a simple bowl of broccoli on the side if you want more vegetables without adding another complicated recipe to dinner.
• Egg rolls: A few crisp egg rolls make this feel like a full restaurant inspired family spread, especially on a Friday night when everyone wants something fun.

Storage and Make Ahead Tips

• Refrigerate leftovers promptly: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently: Warm individual portions in the microwave or reheat a larger amount on the stovetop over gentle heat until hot throughout.
• Loosen thick sauce: Add a small splash of chicken broth if the sauce becomes thicker than you like after sitting in the refrigerator.
• Freeze for later: Freeze cooled mushroom chicken in a freezer safe container for up to 2 months, keeping in mind that zucchini may be softer after thawing.
• Thaw overnight: Move frozen leftovers to the refrigerator the night before you plan to reheat them for the best, most even results.
• Prep ingredients ahead: You can cut the chicken and vegetables and whisk the sauce ingredients ahead of time, storing everything separately in the refrigerator until you are ready to cook.

Slow Cooker Copycat Panda Express Mushroom Chicken

Slow Cooker Copycat Panda Express Mushroom Chicken brings tender chicken, mushrooms, zucchini, and red bell pepper together in a savory soy garlic sauce that slowly cooks until rich and comforting. Serve it over steamed rice or chow mein for a family dinner that gives you the takeout flavors everyone loves with the convenience of the slow cooker.

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Prep Time:20 minutes mins

Cook Time:5 hours hrs

Total Time:5 hours hrs 20 minutes mins

Ingredients

Chicken

• 2 pounds boneless skinless chicken breasts, cut into 1½-inch pieces
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons cornstarch
• 1 tablespoon vegetable oil

Sauce

• ½ cup low-sodium soy sauce
• ½ cup chicken broth
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 2 tablespoons light brown sugar
• 1 teaspoon sesame oil
• 4 cloves garlic minced
• 1 teaspoon ground ginger
• ½ teaspoon crushed red pepper flakes optional

Vegetables

• 8 ounces fresh white mushrooms sliced
• 2 medium zucchini cut into thick half-moons

To Finish

• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Sesame seeds for garnish (optional)

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Instructions

• Step 1: Season the Chicken – Put the chicken pieces in a large bowl and sprinkle them evenly with the kosher salt and black pepper. Give everything a good toss so the seasoning reaches more than just the pieces sitting on top. This first layer of seasoning may seem simple, but it makes a difference because you are flavoring the chicken itself instead of asking the sauce to do all the work later.
• Step 2: Coat the Chicken – Sprinkle 2 tablespoons of cornstarch over the seasoned chicken and toss until every piece has a light coating. You are not trying to create a thick breading here. A thin, dusty layer is exactly what you want. It helps the outside of the chicken brown in the skillet and gives the pieces a little more structure as they cook slowly in the sauce.
• Step 3: Sear the Chicken – Heat the vegetable oil in a large skillet over medium high heat. Once the oil is hot, add the chicken in a single layer and cook for about 2 to 3 minutes, turning the pieces so they pick up a little color. You are not cooking the chicken through at this point. The goal is simply to get some browning on the outside. If your skillet feels crowded, work in two batches so the chicken sears instead of steaming.
• Step 4: Move the Chicken to the Slow Cooker – Transfer the lightly browned chicken to a 6 quart slow cooker. If there are flavorful juices left in the skillet, you can add those too. I try not to leave good flavor behind when it could be heading straight into dinner. Spread the chicken into a fairly even layer so the sauce can surround the pieces once you pour it in.
• Step 5: Whisk the Savory Sauce – In a medium bowl, whisk together the low sodium soy sauce, chicken broth, oyster sauce, hoisin sauce, rice vinegar, light brown sugar, sesame oil, minced garlic, ground ginger, and crushed red pepper flakes if you are using them. Keep whisking until the brown sugar is mostly dissolved and everything looks evenly combined. The sauce will seem fairly thin right now, and that is normal. It thickens later.
• Step 6: Add the Sauce and Vegetables – Pour the sauce over the chicken and stir gently so the pieces are coated. Add the sliced mushrooms, zucchini, and red bell pepper. If your family likes vegetables with a firmer bite, you can add the mushrooms now and hold the zucchini and bell pepper until the last 45 minutes or so. I usually make that call based on who is sitting at the table because some nights soft vegetables go over better than crisp ones.
• Step 7: Slow Cook Until Tender – Cover the slow cooker and cook on LOW for 4 to 5 hours, or until the chicken is fully cooked and tender. Chicken should reach 165°F in the center. Slow cookers can vary, so start checking closer to the 4 hour mark if yours tends to run hot. You want juicy pieces that are easy to bite through, not chicken that has cooked so long it starts drying out around the edges.
• Step 8: Mix the Cornstarch Slurry – When the chicken is cooked, whisk the remaining 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl. Stir until the mixture is completely smooth. Cold water matters here because cornstarch can clump when it is added straight to hot liquid. Taking ten seconds to mix the slurry separately gives you a smoother sauce with much less fuss.
• Step 9: Thicken the Sauce – Pour the slurry into the slow cooker and stir gently to distribute it throughout the cooking liquid. Cover again and cook for another 20 to 30 minutes. When you come back, the sauce should look thicker, shinier, and much more like something that wants to cling to a scoop of rice. If it still seems a little loose, give it a few more minutes with the lid on.
• Step 10: Garnish and Serve – Give everything one final gentle stir, then sprinkle sliced green onions and sesame seeds over the top if you are using them. Spoon the mushroom chicken over hot steamed white rice or chow mein noodles, making sure everybody gets plenty of sauce. Around my table, the sauce is the part people chase around the bowl with the last few bites of rice, so I never mind being generous with it.

Notes

Substitutions

• Chicken thighs: Boneless, skinless chicken thighs can replace the chicken breasts and will give you slightly richer, very tender pieces of chicken.
• Cremini mushrooms: Use sliced cremini mushrooms in place of white mushrooms for a slightly deeper mushroom flavor.
• Yellow squash: Yellow squash can replace the zucchini in the same amount and gives you a similar soft, mild vegetable.
• Tamari: Tamari can replace soy sauce when you need a gluten friendly option, but make sure the oyster sauce and other bottled sauces you use also meet your dietary needs.
• Honey: Honey can replace the brown sugar if that is what you have in the pantry, though the sauce will have a slightly different sweetness.

Variations

• Spicy Mushroom Chicken: Stir 1 teaspoon of sriracha into the sauce and increase the crushed red pepper flakes for a dinner with more heat.
• Mushroom Chicken and Broccoli: Replace the zucchini with broccoli florets and add them during the final 30 minutes so they stay pleasantly tender.
• Mushroom Chicken Chow Mein: Spoon the finished chicken and plenty of sauce over chow mein noodles instead of steamed rice.
• Extra Veggie Mushroom Chicken: Add sliced onion and snow peas during the final 45 minutes for more vegetables and a little extra crunch.
• Mushroom Steak Style: Replace the chicken with cubed sirloin steak and reduce the cooking time to about 3 to 4 hours on LOW, checking for your preferred tenderness.

Tips and Tricks

• Do not skip the quick sear: Browning the chicken only takes a few minutes and helps the pieces keep a better texture during slow cooking.
• Add delicate vegetables later: If you like zucchini and bell pepper with more bite, wait until the final 45 minutes before stirring them into the slow cooker.
• Use fresh garlic when possible: Fresh minced garlic gives the sauce a fuller aroma and gets wonderfully mellow as it cooks.
• Stick with low sodium soy sauce: Oyster sauce and hoisin sauce already bring saltiness, so using low sodium soy sauce helps you stay in control of the final seasoning.
• Double the sauce for rice lovers: If your family always wants extra sauce soaking into their rice or noodles, doubling the sauce ingredients is a very reasonable move.
• Cut the chicken evenly: Pieces that are close to the same size cook more consistently, which means fewer dry pieces hiding among tender ones.

Serving Ideas

• Steamed white rice: A warm bowl of fluffy rice is my favorite choice because it catches every bit of that glossy soy garlic sauce.
• Chow mein noodles: Serve the chicken and vegetables over noodles when you want the whole meal to feel even closer to takeout night.
• Brown rice: Brown rice adds a little more chew and makes a hearty base for the tender chicken and vegetables.
• Steamed broccoli: Add a simple bowl of broccoli on the side if you want more vegetables without adding another complicated recipe to dinner.
• Egg rolls: A few crisp egg rolls make this feel like a full restaurant inspired family spread, especially on a Friday night when everyone wants something fun.

Storage and Make Ahead Tips

• Refrigerate leftovers promptly: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently: Warm individual portions in the microwave or reheat a larger amount on the stovetop over gentle heat until hot throughout.
• Loosen thick sauce: Add a small splash of chicken broth if the sauce becomes thicker than you like after sitting in the refrigerator.
• Freeze for later: Freeze cooled mushroom chicken in a freezer safe container for up to 2 months, keeping in mind that zucchini may be softer after thawing.
• Thaw overnight: Move frozen leftovers to the refrigerator the night before you plan to reheat them for the best, most even results.
• Prep ingredients ahead: You can cut the chicken and vegetables and whisk the sauce ingredients ahead of time, storing everything separately in the refrigerator until you are ready to cook.

Private Notes

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Servings: 4 servings

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Final Thoughts

Some dinners become regulars because they are impressive. Others stick around because they quietly make family life easier, and those are usually the recipes I end up appreciating the most.

Slow Cooker Copycat Panda Express Mushroom Chicken falls into that second group for me. It gives you tender chicken, plenty of vegetables, and a savory sauce everyone can spoon over rice or noodles without turning dinner into a major production. You do a little chopping, give the chicken a quick sear, and then let the slow cooker carry the meal across the finish line.

That is the kind of cooking I lean on when the day has already asked for enough.

Set out the bowls, pile in the rice, spoon that glossy mushroom chicken over the top, and make sure you get some of those sauce soaked mushrooms for yourself before they disappear. If your family is anything like mine, the quiet around the table after the first few bites will tell you everything you need to know.