Mushrooms and Rice

3 ounce can mushrooms; sliced
2 tablespoon Butter; melted
1/2 teaspoon salt
1 dash white pepper
1/4 cup sherry
3 cups rice; cooked, hot
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.
By:  Southern Living Magazine 1974
6 servings