Mushrooms And Onions In Sherry
|Onion||1 Medium, chopped|
|Mushrooms||1 Pound, sliced|
|Plain flour||2 Tablespoon|
|Chopped fresh parsley||4 Tablespoon|
|Vegetable stock||1⁄2 Cup (8 tbs)|
|Sherry/Brandy||1⁄4 Cup (4 tbs)|
|Ground black pepper||To Taste|
Melt the butter in a saucepan and saute the onions until soft.
Add the mushrooms and cook them until they begin to release their juices.
Sprinkle the flour over the saute and cook for 1 minute, stirring constantly.
Add the parsley and stock, and stir over a low heat until the mushrooms are tender and the sauce has thickened.
Add the sherry or brandy, increase the heat and cook for a further 5 minutes.
Season to taste.