Ingredients
Directions
Drain and reserve the liquid from 2 2 ½-oz jars of whole mushrooms. Saute mushrooms in 2 tablespoons butter. Remove from heat and stir in 1 tablespoon flour, ¼ teaspoon instant chicken bouillon and ⅓ cup reserved mushroom liquid. Return to heat and cook until thickened. Stir in 1 tablespoon sherry and ¾ teaspoon chopped chives. Serve over chops, hamburgers or steak.