Stroganoff Style Mushrooms

Jenna Naquin's Note:

I love crockpot cooking and my family loves mushrooms. This one turned out well on all accounts. From Betty Crocker.

• Total Time: 3 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 10

• 2 lbs baby button mushrooms
• 2 tablespoons butter or 2 tablespoons margarine , melted
• 2 tablespoons dry sherry
• 2 tablespoons half-and-half
• 2 cloves garlic , minced
• 1 (1 ¼ ounce) envelope Lipton beefy mushroom soup mix
• ¼ cup sour cream
• 2 tablespoons chopped fresh parsley

Directions:

1. Add the mushrooms to a 4 quart slow cooker.
2. In a small mixing bowl, stir the butter, sherry, half-and-half, garlic, and soup mix until well blended.
3. Add soup mixture to slowcooker; gently stir to coat mushrooms.
4. Cover and cook on high for 2-3 hours or until mushrooms are tender and hot.
5. Add sour cream to the slow-cooker; stir gently to blend.
6. Sprinkle parsley over mushrooms right before serving.
7. May keep warm on low heat for 2 hours.

Reviews

[Bergy]

I had this recipe at a friends house last night and loved it. I am not sure if it was cooked in a slow cooker or not but I can say it was delicious Thanks Jenna Naquin for a very tasty recipe —

[Tebo]

I enjoyed this as well!! I did cook it in a crockpot. Much easier to do and it leaves elements free for other "stuff". Great little recipe. I served it over rice with scallops.