Mushroom Sherry Sauce

• 2 cups chopped onions
• 2 tablespoons butter or olive oil
• 12 ounces cremini or moonlight mushrooms, sliced (about 4 cups)
• 1 teaspoon salt
• 1 teaspoon ground sage or poultry seasoning
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon black pepper
• 1/2 cup dry sherry
• 1 tablespoon unbleached white flour

1. In a covered saucepan on medium heat, cook the onions in the butter or oil for about 5 minutes, stirring once or twice.
2. Increase the heat and add the mushrooms, salt, sage, nutmeg, and pepper and cook covered for 3 or 4 minutes, until the mushrooms begin to release liquid.
3. Add the sherry and cook uncovered for 5 minutes.
4. In a cup, combine the flour and 1/4 cup of water to make a smooth paste.
5. Whisk the paste into the mushrooms and cook on low heat, stirring constantly, until thickened.
6. Stir into hot pasta and top with grated cheese.
7. Excellent on fish, rice, and baked or mashed potatoes.
8. This sauce is even hearty enough to serve as a meal over toast points.

onions, butter, cremini, salt, ground sage, nutmeg, black pepper, sherry, unbleached white flour

Taken from www.epicurious.com/recipes/food/views/mushroom-sherry-sauce-377214 (may not work)