A simple and flavorful mushroom sauce infused with sage and white wine.
Prep Time:5 minutes
Cook Time:22 minutes
Total Time:27 minutes
16 oz mushrooms (white or baby bella), sliced
1 cup beef broth or vegetable broth if vegan
1/2 cup white wine
1 1/2 – 2 teaspoons ground sage
1 tablespoon cornstarch
2 tablespoons cold water
Place mushrooms in a flat-bottom pan. Pour beef broth over, add sage, stir, then bring to a boil. Don’t worry if your mushrooms are not completely covered by the broth. Mushrooms make their own juices while cooking.
Once it’s boiling, reduce to medium heat. Add white wine and cook (uncovered) for 20 minutes.
At the last minute of cooking, dissolve cornstarch with cold water in a small bowl, then stir into the pan, until the sauce is thickened.