Mushrooms need to be cooked briefly to remove some of their liquid—and concentrate their flavor—before being simmered in the stock. For added flavor, sherry is used to deglaze the pan.

Ingredients

　　SWEAT ONION AS DESCRIBED ON PAGE 63, ADDING 1 3/4 pounds cremini mushrooms, stemmed and quartered (about 6 1/2 cups) after the onion is translucent; cook mushrooms until they soften and release liquid, about 5 minutes, stirring periodically. Then whisk in the flour and cook for 1 minute, stirring vigorously with a wooden spoon and scraping the bottom of the pot so the brown bits don’t burn. Deglaze the pan with 2 tablespoons dry sherry, cooking and scraping the brown bits from the bottom until the liquid has evaporated. Pour in stock (or milk), whisking until smooth, and proceed with recipe, simmering mushrooms until tender, about 15 minutes. Strain and finish as above (adding cream, if desired). Makes about 5 1/2 cups.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.