Mushroom Gravy
- 2 tbsp butter
- 1 medium onion, cut into small dice
- 10 medium white mushrooms, thinly sliced
- 1/2 cup red wine (Cabernet Sauvignon)
- 1 1/2 tsps Better Than Bouillon Beef Base
- 1 3/4 cups water
- 2 teaspoons cornstarch
- salt and pepper to taste
- In a nonreactive large skillet, melt butter over medium heat. Saute onions about 3 minutes or until soft. Add mushrooms and cook, stirring occasionally, about 4 minutes or until mushrooms are soft. Add red wine and heat slowly over medium heat until bubbling. Dissolve beef base in 1 1/2 cups water. Stir into pan and heat mixture until it is bubbling again. Dissolve cornstarch in 1/4 cup cold water. Slowly add dissolved cornstarch to pan, stirring constantly, until sauce begins to thicken. Season with salt and pepper.
butter, onion, white mushrooms, red wine, tsps, water, cornstarch, salt
Taken from www.epicurious.com/recipes/member/views/mushroom-gravy-50111805 (may not work)