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.
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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.