2 tablespoons butter (1/4 stick)
1/2 pound mushrooms -- thinly sliced
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup half and half or milk
1 tablespoon dry sherry
2 Tablespoons sour cream

In a 10" skillet over medium-high heat, in hot butter, cook the mushrooms until tender, stirring occasionally. Stir in flour, salt and pepper and cook 1 minute.

Gradually stir in half and half (or milk) and sherry. Cook, stirring constantly, until sauce thickens slightly. Remove skillet from heat; stir in sour cream.

Stacy's Notes - this is a really old recipe from an old Good Housekeeping Cookbook. I used to make this when I was single, to have over baked potatoes, for supper. The recipe actually says this sauce can be used for roast beef, broiled pork chops, hamburgers, hot cooked broccoli, brussel spouts or asparagus, but I've always just used it as a topping for baked potatoes! I usually use skim milk or fat-free half and half. I also don't use the sherry, since I never have it on hand, and just add a drop of cooking sherry.