Ingredients:

1 oz/25 g butter
8 oz/225 g mushrooms, wiped and quartered
1 tablesp sherry
4 teasp flour
1 pint/570 ml strong vegetable stock
salt and freshly ground black pepper

Directions:

Melt the butter in a saucepan and add the mushrooms and sherry.
Cover and cook for 2 - 3 minutes on a high heat. Uncover and continue to cook until the liquid evaporates, stirring constantly, so that the mushrooms are well browned. Reduce the heat, add the flour and cook it 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 then season to taste.
Let the sauce cool slightly, then liquidise until it is smooth.
Gently re-heat in a clean saucepan.

Makes 1 and a quarter/550 ml sauce

Notes:

from Sarah Brown's 'Vegatarian Kitchen'

A rich sauce, especially suitable for dinner parties and special occassions.

I have been known to add extra sherry, in place of some of the stock.

Goes Great with "Clarrie's Layered Cashew & Mushroom Loaf"  (FOUND IN THE VEGETARIAN RECIPES)
 

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