Ingredients
1-2 cups chopped mushrooms
2 tablespoon dry sherry
2 tablespoon half-and-half
salt
1 teaspoon thyme
olive oil
1/4 cup chopped onion
1 teaspoon flour
Preparation
Saute the mushrooms and onions in the oil.
Add salt and thyme.
Add the half-and-half and sherry.
Stir in the flour. Heat until the mixture thickens and reduces.
Serve on a crepe with goat cheese or gruyere cheese.
