Mushroom and sun-dried tomato sauce

Serves 4.

2	tablespoons olive oil
½	pound mixed shiitake and oyster mushrooms, thinly sliced
	Salt and pepper, to taste
3	tablespoons sherry
1	cup chicken stock
6	oil-packed sun-dried tomatoes, finely diced
1	teaspoon chopped fresh thyme

1. In a large skillet over medium-high heat, heat the oil until it is hot. Add the mushrooms, salt, and pepper. Cook, stirring occasionally, for 3 minutes or until the mushrooms collapse.

2. Add the sherry and cook, stirring, until it almost completely evaporates.

3. Add the stock, tomatoes, and thyme. Cook over high heat, stirring occasionally, for 3 minutes or until the broth reduces by half. Serve at once.