1 pound fresh whole mushrooms
1 teaspoon chicken or beef base
1/4 cup water
1/4 teaspoon dried tarragon leaves, crushed
3 tablespoons dry sherry
2 teaspoons cornstarch
In a 10-inch skillet combine mushrooms, water, base and tarragon. Bring to a boil; reduce heat, cover and simmer for 10 to 12 minutes until mushrooms are nearly tender.
Meanwhile, stir together dry sherry and cornstarch until smooth; add to skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
Serves 4.