Saucy Mushrooms

• 1 tablespoon olive oil
• 1/3 cup minced shallots (about 3 medium)
• 8 ounces whole baby portobello mushrooms
• 8 ounces chanterelle mushrooms
• 1/2 teaspoon salt
• 1 cup fat-free, less-sodium beef broth
• 1 teaspoon grated fresh lemon rind
• 3 tablespoons fresh lemon juice
• 1 tablespoon cornstarch
• 1 tablespoon minced fresh chives

1. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; saute 1 minute. Add mushrooms and salt. Reduce heat to medium, and cook 17 minutes or until moisture evaporates and mushrooms are tender, stirring frequently.
2. Combine beef broth and next 3 ingredients in a bowl, stirring with a whisk until well blended. Add to pan, and boil 1 minute or until slightly thick, stirring constantly. Remove from heat, and stir in chives.

olive oil, shallots, baby portobello mushrooms, chanterelle mushrooms, salt, beef broth, lemon rind, lemon juice, cornstarch, fresh chives

Taken from www.myrecipes.com/recipe/saucy-mushrooms (may not work)