Stroganoff Style Mushrooms |
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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 10 |
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I love crockpot cooking and my family loves mushrooms. This one turned out well on all accounts. From Betty Crocker. 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 1/4 ounce) 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.
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