Mushroom-Sherry Sauce - cooking recipe

Ingredients

2 tablespoons butter
1/4 cup onion, peeled and minced
1 garlic clove, peeled and minced
3/4 lb mushroom, sliced
2 1/2 tablespoons flour
1/4 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon salt
fresh ground pepper, to taste
1/2 cup dry sherry
1 1/4 cups vegetable stock (home-made or use low-sodium vegetable bouillon and water)

Preparation

Melt butter in heavy skillet over medium heat.
Add the onions and garlic; saute 5 minutes.
Stir in the mushrooms and saute until they start to give off their liquid, about 5 minutes.
Remove mushrooms and keep warm.
Stir flour, paprika, thyme, marjoram, salt and pepper into butter; cook 1 minute.
Stir in the sherry and cook 1 minute.
Stir in the stock and return mushrooms to pan; simmer 5 minutes.
If thinner sauce desired, add small amounts of sherry until desired consistency.