Stroganoff-Style Mushrooms

Work magic on mushrooms by giving them a few quality hours in the slow cooker with this rich, creamy Stroganoff-style sauce. You’ll have a hearty, meatless, knock-out addition to any appetizer buffet.

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Prep Time 15 min
Total Time 3 hr 15 min
Servings 22

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

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Directions

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.