Ingredients

Instructions

  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.