Yield: 1 Servings
Cut the mushrooms into thick slices. Using a non-stick skillet, stir over low heat for 5-10 minutes until they shrink slightly and the juices start coming out. Add the sherry and turn the heat up to medium-low. Add pepper to taste. Serve when the liquid is almost all evaporated. Yum.
Posted by Redcz@... to the Fatfree Digest [Volume 14 Issue 28] Jan. 28, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....