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
Preparation
Place mushrooms in 2 1/2- to 3 1/2-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. Mush-rooms will hold on Low heat setting up to 2 hours; stir occasionally.
