My mushroom and sherry sauce should actually be called “sauce for everything.” Piles of sautéed white mushrooms cooked down and concentrated, then finished in a light cream and sherry sauce—just divine. I learned this from my mother and it was one of our most requested recipes growing up. Food memories don’t lie; this is still at the top of my list. I serve this sauce alongside roasted chicken, with beef tournedos, and over fried eggs on top of a thick slice of fried country bread. I have also used it to fill vol au vents and filo cups to serve as hors d’oeuvres. It is just as sensational as a pasta sauce, and as a layer in a dish of scalloped potatoes. I love the flavor of sherry, but if you don’t have it on hand, dry white wine works just as well. As with any wine for cooking, just …