Red Wine Mushroom Sauce

1. 1

   In a medium saucepan over medium heat, melt the butter.

2. 2

   Add the diced onions and saute for 2 minutes.

3. 3

   Add the sliced mushrooms and continue to saute until mushrooms begin to soften (about 2 minutes).

4. 4

   Stir in the chicken broth and tarragon. Raise the heat to med-high, cooking until mushrooms are tender (about 3 minutes).

5. 5

   In a small cup stir together the wine and cornstarch. Add mixture to the sauce and raise the temp to high and bring to a boil, stirring constantly.

6. 6

   Reduce heat to medium and cook until thickened.

7. 7

   Remove from heat, cover and keep warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.