Melt butter with sherry and garlic
over medium flame in heavy-bottomed skillet.
Add mushrooms and sauté until mushrooms are
lightly browned and butter is sizzling.
Add whipping cream and stir to coat mushrooms.
Turn up the flame and boil hard until sauce thickens.
Look for bubbles over the entire surface of the pan
to achieve the consistency of a thin custard.
Scoop mushrooms into pretty serving dish
and cover with sauce.