Published Vanessa Pruett in myrecipes.com on April 2012
Plenty of sautéed mushrooms give this sauce deep, meaty, umami flavor, balanced by a touch of acid from medium-bodied white wine. Try it with steak, roasted or grilled chicken or pork; mashed potatoes; shepherd's pie filling; hot cooked rice or egg noodles.
1 (8-ounce) package mushrooms
1 teaspoon chopped fresh thyme
1/2 cup fat-free, lower-sodium chicken broth
1/4 cup white wine
2 teaspoons cornstarch
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons butter
1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add the mushrooms and thyme to pan; sauté for 4 minutes or until mushrooms are lightly browned. Stir in broth, wine, cornstarch, salt, and pepper; cook 2 minutes or until sauce is slightly thickened. Remove from heat; add butter, stirring until butter melts.
Note: Make sure the sauce is bubbling as it cooks so the cornstarch can effectively thicken it. A couple of tablespoons of butter round out the flavors and add richness to this sauce—stir it in off the heat so it blends in and emulsifies.