Mushrooms simmered in sherry and sweet and savory seasonings—an elegant, yet hearty sauce.

　　

Ingredients

yields 3 cups

　　2 cups chopped onions

　　2 tablespoons butter or olive oil

　　12 ounces cremini or moonlight mushrooms, sliced (about 4 cups)

　　1 teaspoon salt

　　1 teaspoon ground sage or poultry seasoning

　　1/4 teaspoon grated nutmeg

　　1/4 teaspoon black pepper

　　1/2 cup dry sherry

　　1 tablespoon unbleached white flour

　　

Step 1

In a covered saucepan on medium heat, cook the onions in the butter or oil for about 5 minutes, stirring once or twice. Increase the heat and add the mushrooms, salt, sage, nutmeg, and pepper and cook covered for 3 or 4 minutes, until the mushrooms begin to release liquid. Add the sherry and cook uncovered for 5 minutes.

　　

Step 2

In a cup, combine the flour and 1/4 cup of water to make a smooth paste. Whisk the paste into the mushrooms and cook on low heat, stirring constantly, until thickened.

　　

Serving & menu ideas

Step 3

Stir into hot pasta and top with grated cheese. Excellent on fish, rice, and baked or mashed potatoes. This sauce is even hearty enough to serve as a meal over toast points.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.