Stewing Mushrooms

Follow the directions for sautéing and when the mushrooms are almost cooked add two to three tablespoons of Madeira or wine with 1 cup/250 ml or more of stock or cream. Cover and simmer for 10-15 minutes so that the flavors blend and the mushrooms are very tender. If the sauce is thin, thicken it with one teaspoon of arrowroot dissolved in one tablespoon of cold water. Serve the mushrooms on toast or as an accompaniment to meat and game.