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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

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

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.

EXPERT TIPS

Expert Tips

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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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
35
(
Calories from Fat
15),
% Daily Value
Total Fat
1 1/2g
1 1/2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
35mg
35%;
Total Carbohydrate
3g
3%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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