Recipe(tried): Mushrooms in Sherry Sauce.....

CheriB, try this sauce, it's wonderful and pretty easy to do. This comes from
my boss's family cookbook ( he's from Spain). I've served this quite a few times
over steaks even though this is actually a tapas recipes ( appetizer).

Champinones al Jerez
1 pound fresh whole mushrooms
1 onion, minced
2 cloves garilc,minced
1 bay leaf
1/2 cup olive oil
1 TBSP. all-purpose flour
1 cup beef stock
1 TBSP. tomato paste
2 TBSP. parsley, minced
1 tsp. salt
1 cup dry Sherry

Wash mushrooms and pat dry. Heat olive oil in large skillet. Add onion & garlic,
and saute until onion is transparent and beginning to brown. Add the flour, stirring to keep mixture smooth. Gradually add beef stock, tomato paste, parsley and salt. Place mushrooms in mixture and pour in the Sherry.
Stir to mix well, lower the heat to a simmer and cook for about 15-30 minutes.
If more liquid is needed, add additional stock, wine or water.
( I slice my mushrooms in thick slices in stead of leaving them whole, they
cook faster) Hope you try it and like it !! :0)