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