1 lb. Mushrooms
¼ cup chopped celery leaves
3 tbs. butter
Water
1-2 Chicken Bouillon Cubes
Salt & Pepper
⅛ cup Cream Sherry or Marsala
1 cup Cream
Saute mushrooms and celery in butter. Add water, bouillon, season to taste, and sherry.
Heat to simmering to cook mushrooms. Just before serving, turn off heat and quickly stir in cream.
Serve with Garlic Bread or Latkes.
The Lost Children: A Charity Anthology