How to make it

  • Melt butter in a large, heavy bottom skillet over medium heat.
  • Add onions and garlic; cook until onions are tender.
  • Add mushrooms and tomatos; cook until mushrooms begin to appear cooked.
  • Add cooking sherry; turn heat up to med-high and cook until the liquid thickens and alcohol has mostly cooked away.
  • Add the flour here if you want to.
  • Turn the heat back to medium and add the cream slowly. I usually add half and see how that goes, then add more as I need it but usually use about 3/4 of the pint.
  • Add salt and pepper to taste.
  • Cook until your sauce has thickened to your liking, serve immediately over pasta or chicken.

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