1 teaspoon olive oil
24 mushrooms, sliced
12 shallots, diced
1 1/2 cups sherry
4 cups chicken or vegetable broth
2 cups sundried tomatoes packed in oil, drained and julienne sliced
3 tablespoons chopped fresh parsley
1 tablespoon dried oregano
1 tablespoon basil
1 tablespoon dillweed
1 tablespoon rosemary
1 tablespoon thyme
Salt and pepper to taste
1 red, green and yellow bell pepper cut into thin strips

Heat olive oil in a large nonstick skillet over medium heat until hot. Add mushrooms and shallots and saute for 1-2 minutes. Stir in sherry, broth, tomatoes, parsley and seasonings and simmer for 1-2 minutes. Coat another nonstick skillet with cooking spray and saute bell peppers until tender. Add peppers to mushroom mixture and toss to coat. Serve over pasta, chicken and/or fish.

Makes 12 Servings
Serving Size: 8 ounces (excluding pasta)