Mushroom Sauce (serves four)

8 oz sliced portabella mushrooms

½ cup diced onion

¼ cup butter

¼ cup flour

2 Tbsp sherry

2 cups chicken or beef stock

½ Tsp salt

½ Tsp pepper

1 Tsp garlic powder

1 Tbsp dried parsley

Sautee mushrooms and onions in the butter until the moisture from the mushrooms has cooked out.  De-glaze with the sherry and cook off the alcohol (2-3 minutes).  Stir in the flour to make a paste.  Stir in the stock and spices and cook until thickened (about 5 minutes), stirring often.