Mushrooms and rice
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Mushrooms, sliced |
| 2 | tablespoons | Butter (or marg.); melted |
| ½ | teaspoon | Salt |
| dash | Pepper, white | |
| ¼ | cup | Sherry |
| 3 | cups | Rice; hot, cooked |
Directions
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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