Stroganoff Style Mushrooms

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

• Ready In: 3 hrs 25 mins
• Serves: 10

Ingredients

• 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 1/4ounce) envelope  Lipton beefy mushroom soup mix
• 1⁄4 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.