Mushroom Cream Sauce

1 diced onion
2 tablespoons extra virgin organic olive oil
1/4 cup Dry Vermouth
1/2 pound fresh sliced mushrooms
1/2 cup heavy whipping cream

Heat skillet to medium. Add olive oil and saute onion until tender. Add mushrooms and vermouth. Cover and simmer on medium-low heat until mushrooms are tender. Stir in cream. Bring heat up to medium and cook for five minutes. Stir occasionally so nothing sticks to the pan.