½cuphighest quality sour creamnot the low fat kind
¼ cup chicken stock or water
Cut the honey mushroom caps into ½'s if large, or leave whole if small. If you want to use some of the stems, and they're clean, without bug damage, you can, just cut them into 1 inch lengths. Personally I prefer mostly caps.
Heat the butter in a saute pan over medium heat and allow it to brown. Add the honey mushrooms and cook until lightly browned, about 5-10 minutes. Take your time as it's important to cook honey mushrooms thoroughly.
Season the mushrooms with salt, then add the shallot and cook for a minute or two until translucent. Sprinkle on the flour and stir to coat with the fat.
Deglaze the pan with the sherry and reduce until the pan is nearly dry. Add the stock and simmer for a minute or two to concentrate it.
Reduce the heat to low, then add the sour cream and dill and whisk in. Adjust the seasoning for salt and pepper as needed, you may also need to add a tablespoon or two of water to thin the sauce if it gets too thick. Serve immediately.
You can be creative with the herbs you use here. Fresh dill is traditional, but mint, chives or tarragon are good too.