Mushroom Sherry Sauce

1. 1

   In a covered saucepan on medium heat, cook the onions in the butter or oil for about 5 minutes, stirring once or twice.

2. 2

   Increase the heat and add the mushrooms, salt, sage, nutmeg, and pepper and cook covered for 3 or 4 minutes, until the mushrooms begin to release liquid.

3. 3

   Add the sherry and cook uncovered for 5 minutes.

4. 4

   In a cup, combine the flour and 1/4 cup of water to make a smooth paste.

5. 5

   Whisk the paste into the mushrooms and cook on low heat, stirring constantly, until thickened.

6. 6

   Stir into hot pasta and top with grated cheese.

7. 7

   Excellent on fish, rice, and baked or mashed potatoes.

8. 8

   This sauce is even hearty enough to serve as a meal over toast points.

* Per serving · 4 servings · Values may vary.

No additional tips available.