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Steps
1
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.
2
Cover and cook on High heat setting 2 to 3 hours or until mushrooms are tender and hot.
3
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.
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Using reduced-fat sour cream shaves off 10 calories per serving.
Named after a Russian count, stroganoff is traditionally made of sliced beef, onions and mushrooms blended in a sour cream sauce.
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