Mushrooms and Rice

3 oz Mushrooms, sliced

2 tb Butter (or marg.); melted

1/2 ts Salt

ds Pepper, white 1/4 c Sherry

3 c 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.