5 Mushroom Ginger Wasabi Sauce

• 1 cup reconstituted 5 mushroom mix (from Costco)
• 2 Tablespoons Extra Virgin Olive Oil
• 1/4 clove of chopped garlic
• 1 cup chicken broth
• 1/2 cup Merlot
• 1/2 cup Wasabi ginger sauce (Stonewall Kitchen)
• Cornstarch for thickening
• Salt and Pepper

1. Let dried mushrooms soak for an hour. Drain and chop mushrooms. In a sauce pan heat the EVO and brown the garlic. Cook the mushrooms until they are soft. Add the Merlot and let it reduce. Add the chicken broth and the Ginger Wasabi sauce and let it simmer until the rest of the meal is ready. If it needs thickening, mix the cornstarch with a little water and add to the sauce until it thickens. Correct the seasoning (salt and pepper) and serve over the meat of your choice.

mushroom mix, olive oil, garlic, chicken broth, merlot, ginger sauce, cornstarch, salt

Taken from www.epicurious.com/recipes/member/views/5-mushroom-ginger-wasabi-sauce-50006558 (may not work)