b'Mushroom SauceServes 2 Dont underestimate the power of the sauce.1/ 2onion, chopped At the turn of the 20th century (or just a bit before) the quality of meat in Europe was terrible, so the 3 cloves garlic, finelyFrench made wonderful sauces to disguise the raw chopped or crushed materials. I am of French heritage and my mother was a sauce maker! This is an easy, hard-to-stuff-Butter, a bit up, all-purpose sauce.Dry sherry, enough to justIn a small saucepan, saut onions and garlic in cover the sauted onionbutter.and garlic6 mushrooms, sliced Once transparent and soft, add dry sherry. Make sure the onions and garlic are swimming but not 1/ 3cup chicken stock drowning in the sherry.Salt and pepper Simmer until the liquid has been absorbed.1 tsp cornstarch, asIn a small frypan, saut the mushrooms in butter required 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.40'