1 pound mushrooms, stem removed
1 tbsp lemon juice
2 tbsp olive oil
2 tbsp onions finely diced
2 tbsp flour
1/4 cup dry sherry (fino)
3/4 cup chicken stock or canned chicken broth
salt & pepper to taste
1 tbsp parsley, finely chopped
Wash the mushroom caps and dry well.
Sprinkle them with lemon juice. heat the oil in a skillet and sauté onion until it is wilted.
Stir in the mushrooms and sauté three more minutes.
Remove the mushrooms to a warm plate.
Add garlic and cook until soft, add flour and cook, while stirring for one minute.
Add the sherry, broth, salt' pepper and parsley. Stir until thickened and smooth.
Return the mushrooms to the pan and cook 2 more minutes.
