This mushroom sauce recipe is a perfect accompaniment for so many things.

It is a great sauce for steak, roast beef, chopped steak, meatloaf, pork chops or chicken.

Prep time: 5 minutes

Cook time: 25 minutes

Ingredients:
4 ounces fresh mushrooms
1/2 teaspoon salt
dash of white pepper
2 tablespoons butter
2 tablespoons flour
1 cup milk or milk and cream
salt
1 tablespoon sherry

Directions:
Clean mushrooms thoroughly and cut a thin slice from the stem end. Slice or halve lengthwise. Place mushrooms in a saucepan, add butter and seasonings and cook uncovered over low heat for about 10 minutes, until any liquid is absorbed and mushrooms are golden.

Mix flour and milk together well in a bowl Add the mixture gradually, stirring constantly. Simmer 10 minutes until sauce thickens, stirring occasionally. Season, then add sherry.

• The sherry adds a nice flavor touch, but if you prefer not to use it, simply leave it out, or replace it with your favorite red wine.
• You can use canned mushrooms for this recipe too, although I think the fresh work much better. It is just a taste preference. Use whichever you prefer.
• The combination of milk and cream provides a nice richness to the recipe. You can use all milk, but the lower the fat the "thinner" the taste. Whole milk is best for a sauce.

Serves 4