Stroganoff Style Mushrooms

Ingredients

• 2 lbs baby button mushrooms
• 2 tablespoons butter or 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

Directions

1. 1

   Add the mushrooms to a 4 quart slow cooker.

2. 2

   In a small mixing bowl, stir the butter, sherry, half-and-half, garlic, and soup mix until well blended.

3. 3

   Add soup mixture to slowcooker; gently stir to coat mushrooms.

4. 4

   Cover and cook on high for 2-3 hours or until mushrooms are tender and hot.

5. 5

   Add sour cream to the slow-cooker; stir gently to blend.

6. 6

   Sprinkle parsley over mushrooms right before serving.

7. 7

   May keep warm on low heat for 2 hours.