Wild Mushroom & Green Onion Sauce

• 2 tablespoons Extra Virgin Olive Oil
• 2 tablespoons butter
• 2 cups Oyster, Shitake, Baby Bella mushrooms (or your preference of types!)
• 1/2 cup Fresh chopped basil, thyme, and Italian flat parsley
• 1 1/2 cups Beef broth
• 1 cup Red wine
• 1/2 cup Green Onion/tops (chiffonade cut)
• 1 1/2 tablespoons Cornstarch
• n/a dashes Red Pepper Flakes
• n/a Fresh ground kosher salt & white pepper to taste

1. 1.tHeat oil and butter in skillet over medium heat. Add mushrooms, basil, thyme, and parsley. Cook about 5 minutes.
2. 2.tdd 1 cup broth and all the red wine and green onions. Bring to boil. Reduce heat medium, simmer, until broth is reduced by one-third.
3. 3.tombine cornstarch with remaining broth (1/2 cup) in small bowl and blend. Drizzle in slowly to mushroom mixture. Stir constantly about 1-2 minutes or until thickened.
4. 4.tdd red pepper flakes, salt and pepper to taste.
5. 5.tOTE: If you want a little more a spice, add some red pepper flakes. rn6.tOTE: Add a little more freshly chopped parsley when completed and blend.

olive oil, butter, oyster, basil, beef broth, red wine, green onion, cornstarch, red pepper, ground kosher salt

Taken from food52.com/recipes/11189-wild-mushroom-green-onion-sauce (may not work)