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.