1 to 2 lbs. fresh white mushrooms
1 bottle inexpensive sherry

Lightly saute the mushrooms in several tablespoons of butter. Once sauted cover mushroom caps with wine. Lower heat and cover saucepan. As the wine reduces, add more wine. The wine/butter sauce thinkens and the mushrooms take on the sherry flavor. Served as an appetizer there may be flambee' in a chafing dish or, as I prefer, serve the mushrooms and sauce over a steak, London broil especially.