Sauce to accompany Layered Cashew & Mushroom Roast (V)
Melt butter in a saucepan and add mushrooms and sherry.
Uncover and cook until the liquid evaporates, stirring constantly, so that the mushrooms are browned.
Reduce the heat, add the flour and cook thoroughly for 5-6 minutes, stirring all the time.
Add the stock a little at a time, stirring constantly to prevent lumps forming
Simmer for 3-5 minutes and season to taste.
Allow to cool slightly, then liquidise until smooth.
Re-heat the sauce as required in a clean pan.
6 servings