Herbed Mushrooms - cooking recipe

Ingredients

1 1/2 lb. mushrooms (each about 1-inch size)
2 Tbsp. butter or margarine
1 small onion, finely chopped
1 tsp. each: basil leaves and oregano leaves
1/4 tsp. each: thyme leaves, garlic salt and liquid hot pepper seasoning
2 Tbsp. lime juice
1/4 c. dry sherry

Preparation

Trim mushroom stems flush with caps; save scraps for other uses.
Melt butter in a frying pan over medium heat; add onion and mushrooms.
Cook until most of the juices have evaporated.
Add basil, oregano, thyme, garlic salt, hot pepper seasoning, lime juice and sherry.
(If made ahead, cover and chill as long as 2 days.)
Just before serving, cook over medium-high heat, stirring, until mushrooms are hot.
Keep warm over canned heat or alcohol burner.
Makes 9 to 10 dozen appetizers.