24 mushrooms, sliced
12 diced shallots
1 1/2 cups sherry
4 cups chicken stock
2 cups sundried tomatoes in oil, drained, julienned
3 tablespoons chopped parsley
1 tablespoon dry oregano
1 tablespoon basil
1 tablespoon dillweed
1 tablespoon rosemary
1 tablespoon thyme
Salt, black pepper, to taste
1 sweet yellow bell pepper, cut into strips
1 sweet green bell pepper, cut into strips
1 sweet red bell pepper, cut into strips

Heat large sauté pan over medium-high heat; sauté mushrooms and shallots in olive oil for 1-2 minutes, stirring. Stir in sherry, stock, tomatoes, Worcestershire, parsley and seasonings. Simmer for 1-2 minutes. In another large sauté pan, sauté peppers for 1-2 minutes, to soften; stir peppers into mushroom mixture.