Instructions: Melt butter or margarine in a heavy 10-inch skillet over medium heat. Add mushrooms, garlic, pecans, green onions, onion and parsley. Cook, stirring constantly, until mixture is dry and vegetables are throroughly cooked, about 8-10 minutes. Add wine, sour cream, pepper and salt; stir to blend.

Cook until thickened and creamy (about 4 minutes).

Makes about 1 1/2 cups.

NOTES : Entered by Gayle Albert

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