Mushrooms & rice

Yield: 6 Servings

Measure Ingredient
3 ounces Mushrooms, sliced
2 tablespoons Butter (or marg.); melted
½ teaspoon Salt
\N dash Pepper, white
¼ cup Sherry
3 cups Rice; hot, cooked

Drain mushrooms, reserving liquid. Saute mushrooms in butter about 5 minutes. Add salt, pepper, and sherry; simmer about 5 minutes. Stir in rice; add liquid drained from mushrooms and heat thoroughly.

SOURCE: Southern Living Magazine, April, 1974. Typed for you by Nancy Coleman.

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