Stroganoff Style Mushrooms

• 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
• 14 cup sour cream
• 2 tablespoons chopped fresh parsley

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.

baby button mushrooms, butter, sherry, garlic, beefy mushroom soup, sour cream, parsley

Taken from www.food.com/recipe/stroganoff-style-mushrooms-95397 (may not work)