Tom's Burgundy Mushrooms

Ingredients

• •3 pounds fresh button mushrooms
• •1 1/2 cups Burgundy wine
• •1 (10-1/2-ounce) can French onion soup
• •1/2 cup butter, cut into pieces
• •4 tablespoons Celia's White Truffle EVOO
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper

Directions

1. •Place mushrooms in a 6-quart slow cooker; add wine and remaining ingredients.
2. •Cover and cook on HIGH setting 5 hours or on LOW setting 8 to 10 hours.

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