Ingredients
| 2 cups (8 oz. each) | sliced fresh mushrooms | | 1 cup (4 oz.) | chopped fresh mushrooms | | 1 cup | sliced green onions | | 2 tbsp. | olive oil | | 6 cups | chicken broth | | 2 jars (7 oz. each) | whole straw mushrooms | | 1 cup | water | | 3/4 tsp. | cracked black pepper | | 3/4 tsp. | dried thyme leaves | | 3 cups | cooked brown rice | | 1 tbsp. | dry sherry |
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Instructions
Cook sliced and chopped mushrooms and onion in oil in Dutch oven over medium-high heat until tender crisp. Add broth straw mushrooms water pepper and thyme. Reduce heat; simmer uncovered 5 to 7 min. Stir in rice and sherry; simmer 1 to 2 min.
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