Shiitake Scallion Pan Sauce

1. 1

   In a small bowl combine the cornstarch with 1 teaspoon of the broth and mix well.

2. 2

   Note you may want to wait until the broth is boiling and then use the hot broth to mix so it does not clump.

3. 3

   If using a pan in which a roast has been cooked, remove all but 1 tablespoon fat, and put the pan over medium heat.

4. 4

   Do NOT do this if the pan you roasted in was glass.

5. 5

   Or add the oil or a bit of the chicken broth to a saute pan and heat over medium heat.

6. 6

   Add the scallions and mushrooms and saute, stirring, until soft.

7. 7

   Add the wine and deglaze the pan, scraping up any brown bits.

8. 8

   Reduce wine to 1/4 cup and add the broth.

9. 9

   Bring to a simmer and season with the salt and pepper.

10. 10

    3.

11. 11

    Whisk in the cornstarch mixture, and simmer until the mixture is lightly thickened, 3 to 5 minutes.

12. 12

    Add the lemon juice and correct the seasoning with the salt and pepper.

13. 13

    Note: I used Lemon Herb fat free chicken broth so I skipped the juice in this step.

14. 14

    I changed the amount of cornstarch to make it a bit thicker.

* Per serving · 4 servings · Values may vary.

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