Stroganoff Style Mushrooms

Total Time: 3 hrs 25 mins Preparation Time: 25 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 2 lbs baby button mushrooms
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 2 tablespoons dry sherry
• 2 tablespoons half-and-half
• 2 cloves garlic, minced
• 1 (1 1/4 ounce) envelope lipton beefy mushroom soup mix
• 1/4 cup sour cream
• 2 tablespoons chopped fresh parsley

Recipe

• 1 add the mushrooms to a 4 quart slow cooker.
• 2 in a small mixing bowl, stir the butter, sherry, half-and-half, garlic, and soup mix until well blended.
• 3 add soup mixture to slowcooker; gently stir to coat mushrooms.
• 4 cover and cook on high for 2-3 hours or until mushrooms are tender and hot.
• 5 add sour cream to the slow-cooker; stir gently to blend.
• 6 sprinkle parsley over mushrooms right before serving.
• 7 may keep warm on low heat for 2 hours.