Sharon’s Sherry Creamed Mushrooms
2 lbs assorted mushrooms, cleaned and sliced 1⁄8" thick (I like baby bellas, white buttons, shiitakes and oyster, but you can use anything) 4 Tablespoons olive oil 4 Tablespoons unsalted butter 1 teaspoon salt
1 can evaporated milk 2 Tablespoons flour 3 teaspoons fresh rosemary, finely chopped + a few branches to garnish 3 Tablespoons dry cooking sherry Kosher salt & fresh pepper to taste
Heat a large skillet on medium high heat. Add the butter and olive oil, let melt and bubble. Add the mushrooms and cook until tender and soft, about 7-10 minutes. In a shaker or Ball jar with lid, add the flour to the evaporated milk. Shake well until there are no lumps.
Turn the heat down to medium. While stirring the mushrooms with a wooden spoon, slowly pour in half of the thickened milk. If you want more sauce, add more of the floured milk. Cook until thick and bubbling, about 5-8 minutes. (If it gets too thick, don't worry, add a splash of regular milk and you will be just fine).
Stir in the fresh rosemary and sherry. Let it cook through to perfume the mushrooms, about 2-3 minutes. Season with salt and pepper to taste. Serve.