• 1/4 lb. unsalted butter
• 13 ounces mushrooms, chopped
• 1 onion, chopped
• 1/4 cup sherry
• 2 sprigs parsley

Melt half the butter in a heavy nonstick skillet over medium heat. Sauté mushrooms and onion 4-5 minutes or until softened. Stir in sherry and simmer, stirring until liquid has evaporated. Season with salt and pepper to taste and cool to room temperature. Transfer to a food processor or blender. Add remaining butter and purée until smooth. Transfer to a serving bowl and garnish with parsley.

Per serving: calories 255, fat 23.5g, 82% calories from fat, cholesterol 62mg, protein 2.8g, carbohydrates 9.0g, fiber 2.6g, sugar 2.8g, sodium 8mg, diet points 7.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 4.8, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chenin Blanc, Beaujolais, or Chianti.