Wild Mushroom Sauce

• Vegetable cooking spray
• 3 cups sliced crimini mushrooms (about 1/2 pound)
• 2 1/2 cups sliced portabella mushroom caps (about 6 ounces)
• 2 tablespoons chopped fresh chives
• 1/4 cup all-purpose flour
• 1 (10 1/2-ounce) can beef broth
• 1 1/4 cups water
• 3 tablespoons dry red wine
• 1 teaspoon dried tarragon
• 1 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 teaspoon balsamic vinegar
• 1/8 teaspoon ground red pepper

1. Coat a large skillet with cooking spray, and place over medium-high heat until hot. Add mushrooms and chives; cover and cook 5 minutes or until mushrooms release moisture and darken (do not stir).
2. Place flour in a small bowl. Gradually add beef broth, stirring with a wire whisk until blended. Add flour mixture, water, and remaining ingredients to skillet; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until thickened, stirring constantly.

vegetable cooking spray, crimini mushrooms, portabella mushroom, fresh chives, allpurpose, beef broth, water, red wine, tarragon, lemon rind, lemon juice, balsamic vinegar, ground red pepper

Taken from www.myrecipes.com/recipe/wild-mushroom-sauce (may not work)