1 (4 ounce) can mushroom stems and pieces
1/4 cup butter or margarine
1/2 cup sherry
1 teaspoon parsley flakes
1 1/2 teaspoons Season-All
2 teaspoons instant minced onion
1/8 teaspoon black or white pepper
1 cup uncooked rice
2 cups water
Drain mushrooms, reserving liquid.
Sauté mushrooms in butter for 2 to 3 minutes.
Add sherry and seasonings and simmer slowly for 5 minutes.
Pour rice over mushrooms; add reserved mushroom liquid and water.
Cover and cook slowly 25 to 30 minutes.