Step 1

Saute mushrooms an shallot in 2 tablespoons butter for 10 minutes

Step 2

Remove from pan and set aside

Step 3

Heat remaining 2 tablespoons butter, add flour, stirring for a few minutes to cook the flour

Step 4

Stir in chicken stock and cream, season with salt, pepper and cayenne if using

Step 5

Simmer for 5 minutes

Step 6

Add cooked mushrooms and sherry