Ingredients
Scale
- 1 pound mushroom, sliced
- 1 shallot, minced (optional)
- salt and pepper
- 4 tablespoons butter
- 2 tablespoons flour
- 1/2 cup chicken stock
- 1 cup heavy cream
- 2 tablespoons sherry
- dash cayenne (optional)
Instructions
- Saute mushrooms an shallot in 2 tablespoons butter for 10 minutes
- Remove from pan and set aside
- Heat remaining 2 tablespoons butter, add flour, stirring for a few minutes to cook the flour
- Stir in chicken stock and cream, season with salt, pepper and cayenne if using
- Simmer for 5 minutes
- Add cooked mushrooms and sherry
Notes
Serve on toast, noodles, or potato pancakes