Posted by moderndaygourmet on December 22, 2007
This is amazing on steaks!
1 cup red wine
1 chopped shallot
salt and pepper to taste
1 can (14 ounces) basic brown soup broth or stock
1 tablespoon butter
1 tablespoon cornstarch mixed with 2 teaspoons water
1/4 pound mushrooms, sliced
1 clove crushed garlic
Place the wine and stock in a small saucepan, bring to a boil and reduce to half. Saute the mushrooms, shallots and garlic in the butter until tender; add to the wine and stock mixture. Add salt and pepper, and simmer for a few minutes. Thicken with the cornstarch mixture.