Mushroom-Sherry Sauce

By Rander9576

Ingredients

• 2 tablespoons butter
• 1 ⁄4 cup onion, peeled and minced
• 1 garlic clove, peeled and minced
• 3 ⁄4 lb mushroom, sliced
• 2 1⁄2 tablespoons flour
• 1 ⁄4 teaspoon paprika
• 1 ⁄4 teaspoon dried thyme
• 1 ⁄4 teaspoon dried marjoram
• 1 ⁄4 teaspoon salt
• fresh ground pepper, to taste
• 1 ⁄2 cup dry sherry
• 1 1⁄4 cups vegetable stock (home-made or use low-sodium vegetable bouillon and water)

Preparation

Step 1

Melt butter in heavy skillet over medium heat.

Add the onions and garlic; sauté 5 minutes.

Stir in the mushrooms and sauté until they start to give off their liquid, about 5 minutes.

Remove mushrooms and keep warm.

Stir flour, paprika, thyme, marjoram, salt and pepper into butter; cook 1 minute.

Stir in the sherry and cook 1 minute.

Stir in the stock and return mushrooms to pan; simmer 5 minutes.

If thinner sauce desired, add small amounts of sherry until desired consistency.