SLOW-COOKER STROGANOFF-STYLE MUSHROOMS

Slow-Cooker Stroganoff-Style Mushrooms image

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.

Provided by Betty Crocker Kitchens

Time 3h15m

Yield 22

Number Of Ingredients 8

Ingredients

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

Steps:

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.
Cover and cook on High heat setting 2 to 3 hours or until mushrooms are tender and hot.
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.

Nutrition Facts : Calories 35, Carbohydrate 3 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 1 g, TransFat 0 g