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.
Cooking Light APRIL 2012
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.
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.
Go to full version of