b'Mushroom SauceServes 2 Dont underestimate the power of the sauce.1 /2onion, choppedAt the turn of the 20th century (or just a bit before) the quality of meat in Europe was 3 gloves garlic, finelyterrible, so the French made wonderful chopped or crushed sauces to disguise the raw materials. I am of French heritage and my mother was a sauce Butter (a bit) maker! This is an easy, hard-to-stuff-up, all-Dry sherry (enough to justpurpose sauce.cover the sauted onion and garlic) In a small saucepan, saut onions and garlic in 6 mushrooms, sliced butter.1/3cup chicken stock Once transparent and soft, add dry sherry. Make sure the onions and garlic are swimming but not Salt and pepper drowning in the sherry.1 tsp cornstarch (as required) Simmer until the liquid has been absorbed.In a small frypan, saut the mushrooms in butter until soft.Add the sauted mushrooms, stock, salt and pepper to the saucepan.Simmer for more than 10 minutes, the longer the better.If the sauce is too thin, add 1 teaspoon of cornstarch to a small glass and a small amount of cold water to dissolve it, then stir in slowly to the sauce as needed.Pour on anything you like.30'