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

Make: 22 servings
Prep Time: 15 min
Cook Time: 3 hr 15 min

1. Place mushroom in 2.5 to 3.5 quart slow cooker.

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

3. Stir soup mixture gently into mushrooms to coat

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

5. Gently stir sour cream into mushrooms

6. Sprinkle with parsley before serving

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