Creamed Mushrooms

Directions

1. 1
   Wash, stem and slice mushrooms.
2. 2
   Slice stems and boil in 3/4 cup water for 8 to 10 minutes for mushroom stock.
3. 3
   Saute the sliced mushroom caps in 3 tablespoons butter or margarine.
4. 4
   Melt remaining butter or margarine; blend in flour and salt and slowly stir in the milk, half and half and mushroom stock.
5. 5
   Boil until thick, stirring constantly.
6. 6
   Add sauteed mushrooms and sherry.