Sherry Creamed Mushrooms

• 1 1/2 lbs fresh white mushrooms
• 1/2 cup butter
• 3 large scallions, cut into 1-inch pieces
• 1 garlic clove, crushed
• 2 tablespoons dry sherry
• 1 tablespoon all-purpose flour
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper

1. Remove stems from mushrooms; cut stems into quarters; leave caps whole.
2. In 12-inch skilllet over medium-high heat, melt butter; add mushroom caps and stems, scallions, and garlic; cook 10-12 minutes, stirring frequently until mushrooms are tender.
3. Meanwhile, in a small bowl, stir sherry into flour to blend; stir in cream until smooth.
4. Pour mixture into skillet; bring to a boil.
5. Reduce heat to low; stir in salt and pepper.
6. Simmer, uncovered, 5 minutes, stirring occasionally to blend flavors.

white mushrooms, butter, scallions, garlic, sherry, flour, heavy cream, salt, ground pepper

Taken from www.food.com/recipe/sherry-creamed-mushrooms-284652 (may not work)