Ingredients

Instructions

  1. Remove stems from mushrooms; cut stems into quarters; leave caps whole.
  2. In 12-inch skilllet over medium-high heat, melt butter; add mushroom caps and stems, scallions, and garlic; cook 10-12 minutes, stirring frequently until mushrooms are tender.
  3. Meanwhile, in a small bowl, stir sherry into flour to blend; stir in cream until smooth.
  4. Pour mixture into skillet; bring to a boil.
  5. Reduce heat to low; stir in salt and pepper.
  6. Simmer, uncovered, 5 minutes, stirring occasionally to blend flavors.