Mushroom Sauce

Mushroom Sauce

Saut� 2 T. butter, 1 cup sliced fresh mushrooms (or 1 can, 4 oz sliced mushrooms, drained). Add and stir in very well 2 T. flour. Gradually stir in 3/4 cup chicken stock and 1/2 cup half and half. Cook until thickened and season with 2 T. sherry. Source: My Old Recipes

Contributed by :

 * Catsrecipes Y-Group