INGREDIENTS

2 pounds Baby Button Mushrooms

2 tablespoons butter or margarine, melted

2 tablespoons dry sherry

2 tablespoons half-and-half

1 clove garlic, finely chopped

1 envelope (1.15 ounces) beefy mushroom soup mix (from 2.3 ounce package)

1/4 cup sour cream

2 tablespoons chopped fresh parsley

INSTRUCTIONS

Place mushroom in 2.5 to 3.5 quart slow cooker.

Mix butter, sherry, half-and-half, garlic and soup mix (dry) in small bowl

Stir soup mixture gently into mushrooms to coat

Cover and cook on High heat setting 2 to 3 hours or until mushrooms are tender and hot

Gently stir sour cream into mushrooms

Sprinkle with parsley before serving

Mushrooms will hold on Low heat setting up to 2 hours; stir occasionally

Rating:

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