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.