1 lb. mushrooms, finely chopped
1/4 c. butter
1/2 c. minced ham
1/2 c. minced green onions
2 tbsp. minced parsley
1 tbsp. beef gravy
1 tbsp. Madeira or mellow sherry

On temperature controlled top burner at 220 degrees, saute mushrooms in butter until liquid has evaporated. Stir in ham, onions and parsley. Cook 5 minutes. Add gravy and Madeira.