2 tbsp butter
1 (4 oz) can sliced drained mushrooms
1/4 c minced onion
1/4 tsp salt
Dash of pepper
1/4 tsp nutmeg
1/8 tsp marjoram
2 tbsp cooking sherry
2 C drained hot peas

In a skillet, melt butter and sauté mushrooms with onion until onion is tender. Add salt, pepper, nutmeg, marjoram and sherry. Toss with hot peas.

Serves 4.