Mushrooms with Cream and Sage

Ingredients

• 1 lb. white mushroom caps, quartered
• 2 cups heavy cream
• Salt and freshly ground black pepper
• 2 tbsp. dry sherry
• 1 tbsp. chopped fresh sage leaves

Instructions

1. Put caps into a pan. Add cream and salt and pepper to taste. Simmer over medium heat until thick, about 1 hour.
2. Add sherry and sage. Simmer for 10 minutes more. Spoon over toast.