Ingredients

• 455 g (1 lb) button mushrooms
• 60 g (2 oz) butter or margarine
• 1 large onion, finely chopped
• 2 tablespoons flour
• 430 ml (¾ pt) chicken stock
• 430 ml (¾ pt) milk
•   salt and pepper, to taste
• 140 ml (¼ pt) double cream
• 2 tablespoons dry sherry, optional

Method

1. Wipe the button mushrooms and chop finely.
2. Melt the butter in a heavy pan. Add the onion, cover, and cook gently until very soft and golden, stirring frequently.
3. Add the mushrooms, and cook over medium heat for 1 minute. Stir in the flour. Cook for a few seconds then add the stock and milk, and a little seasoning.
4. Bring to the boil, stirring constantly, then reduce the heat, cover the pan and simmer gently for 10 minutes, stirring occasionally.
5. Remove from the heat, stir in the cream and sherry (if using). Before serving, taste and adjust the seasoning as necessary.