Cut brisket in half; place in a 5 quart slow cooker.
In a large saucepan, saute the mushrooms, onions and garlic in butter for 3-5 minutes or until onion is crisp-tender. Add the soup, wine and pepper; mix well.
Pour mushroom mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender. Garnish with sage if desired.
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|Serving Size: 1 Serving (259g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 157 (45%)|
|Amt Per Serving||% DV|
|Total Fat 17.5g||23 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 131.8mg||41 %|
|Sodium 181.5mg||6 %|
|Potassium 794.9mg||21 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 3.3g|
|Protein 42.6g||61 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 352
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