(45 mL) unsalted butter
(1 L) mushrooms, chopped
(15 mL) Worcestershire sauce
(250 mL) cooking sherry
35% whipping cream
(25 mL) all-purpose flour
(125 mL) Gruyère cheese, grated
(2 mL) salt
(1 mL) freshly ground black pepper
1. In large non-stick frying pan, heat 1 tbsp (15 ml) of butter over medium-low heat; cook onion and garlic, stirring occasionally, for 4 to 6 minutes or until softened. Add mushrooms; cook for 4 to 5 minutes or until mushrooms start to brown. Pour in Worcestershire, sherry and cream. Increase heat to medium; bring to simmer then set aside.
2. In medium saucepan, heat remaining 2 tbsp (25 ml) butter over medium-low heat; whisk in flour. Cook, whisking constantly, for about 1 minute or until bubbling but not browned. Continue to whisk while slowly adding mushroom mixture. Cook, stirring, for about 2 to 3 minutes or until thickened. Stir in Gruyère, salt and pepper until Gruyère is melted. Serve sauce alongside grilled or pan-fried chicken.