lengthwise 1/2 cup sherry juice of 1 lemon 1 1/2 cups Mornay sauce Saute the mushrooms, onoins, thyme, garlic and parsley in the butter for 4 minutes. Add the shrimp and saute for 1 minute more. Add the shrerry, lemon juice and Mornay sauce. Mixwell for an additional 3 minutes and serve over rice pilaf.