A classic recipe that is simple and universally liked. The recipe can be adjusted to each cook's individual tastes.
Submitted by: Calvin from Dekalb, IL
Yield: Serves 2 as a sidedish.
1. Clean and slice mushrooms discarding the ends of the stems.
2. Melt butter in saucepan over medium heat.
3. Sauté mushrooms until tender.
4. Deglaze pan with sherry wine, then add spices, soy sauce, and milk.
5. Gently add flour a little at a time while whisking it into the sauce to avoid clumping.
6. Continue stirring until flour dissolves. Keep cooking until sauce has thickened.
Serve as side dish with meat dish of choice, or use as a mushroom sauce or topping to meat by adjusting the thickness accordingly. To re-heat leftovers, heat over low heat. Then, add a little milk at a time to saucepan until desired thickness is reached.