4 servings 1 teaspoon butter 3 tablespoons light olive oil 1/4 cup chopped scallions 1 pound washed, drained and thickly sliced mushrooms 2 teaspoons tamari soy sauce 2 tablespoons dry sherry to taste ground black pepper In large nonstick skillet, melt olive oil and butter over medium-high heat. Add scallions and mushrooms. Saute until mushrooms are tender, about 5 minutes. Stir in soy sauce, sherry, and pepper.