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1 pound fresh whole mushrooms

1 teaspoon chicken or beef base

1/4 cup water

1/4 teaspoon dried tarragon leaves, crushed

3 tablespoons dry sherry

2 teaspoons cornstarch

1. In a 10-inch skillet combine mushrooms, water, base and tarragon. Bring to a boil; reduce heat, cover and simmer for 10 to 12 minutes until mushrooms are nearly tender.
2. Meanwhile, stir together dry sherry and cornstarch until smooth; add to skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

Serves 4.