Mushroom-Sherry Sauce

• 2 tablespoons butter
• 1/4 cup onion, peeled and minced
• 1 garlic clove, peeled and minced
• 3/4 lb mushroom, sliced
• 2 1/2 tablespoons flour
• 1/4 teaspoon paprika
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon salt
• fresh ground pepper, to taste
• 1/2 cup dry sherry
• 1 1/4 cups vegetable stock (home-made or use low-sodium vegetable bouillon and water)

1. Melt butter in heavy skillet over medium heat.
2. Add the onions and garlic; saute 5 minutes.
3. Stir in the mushrooms and saute until they start to give off their liquid, about 5 minutes.
4. Remove mushrooms and keep warm.
5. Stir flour, paprika, thyme, marjoram, salt and pepper into butter; cook 1 minute.
6. Stir in the sherry and cook 1 minute.
7. Stir in the stock and return mushrooms to pan; simmer 5 minutes.
8. If thinner sauce desired, add small amounts of sherry until desired consistency.

butter, onion, garlic, mushroom, flour, paprika, thyme, marjoram, salt, fresh ground pepper, dry sherry, vegetable stock

Taken from www.food.com/recipe/mushroom-sherry-sauce-159175 (may not work)