As smooth as velvet with a slightly sweet flavor, this sauce can be spooned over steak, chicken, or freshly steamed veggies.

• In a large saucepan, melt margarine over low heat. Whisking constantly, add flour and cook until it is smoothly combined and bubbling (about one minute).

• Gradually whisk in the soy milk, ½ cup at a time. Continue whisking constantly for about 5 minutes or until sauce begins to thicken. Don' allow sauce to boil.

• Blend in mushrooms. Cover and continue simmering, stirring occasionally. Allow to cook for 7 minutes or until the mixture is reduced by half.

• Remove saucepan from heat. Stir in sherry, salt, and pepper, blending until smooth. Serve hot.