Sherried Mushroom Sauce

Subject: Sherried Mushroom Sauce Sat Nov 08, 2008 8:58 pm

2 tbsp butter or margarine

1 can (6oz) sliced mushrooms, drained

1/4 tsp coarsely ground black pepper

3/4 tsp cornstarch

1/4 cup sherry

In hot butter in medium skillet, sauté mushrooms with pepper until mushrooms are golden brown takes about 5 minutes

Combine cornstarch with sherry

Stir into mushrooms, cook, stirring, just until boiling

Sauce will be thickened and translucent

Serve over steak

Makes about 1 cup

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