Sherry Buttered Mushrooms
1/2 c. butter or margarine, melted
1 t. beef base or beef bouillon granules
2 T. chopped fresh chives
2 cloves garlic, finely chopped
3 T. dry sherry
2 lbs. fresh whole mushrooms
1. Mix butter and beef base in 3 1/2 - 4 quart slow cooker. Add remaining ingredients; stir gently to coat mushrooms.
2. Cover and cook on high heat setting about 2 hrs. or until hot, gently stir.
3. Serve with slotted spoon. Appetizers will hold on high heat setting up to 2 hours.
25 Servings (3 mushrooms each)
Free Forum Hosting
Important Announcement
First 