Creamed Mushrooms

• ⅔ cup heavy cream
• 1½ pounds mushrooms, sautéed (recipe above)
• 2

To the sautéed mushrooms, add the cream and sherry and shake the pan back and forth over medium heat until the cream coats the mushrooms well. Do not overcook or the cream will separate into proteins coating the mushrooms and butter coating the pan. In case of separation add the stock or water to reinstate the cream to its semiliquid coating state.