1/2 c. fresh mushrooms, chopped
1 tbsp. butter
3 tbsp. cornstarch
2 c. beef stock
2 tsp. dried tarragon leaves, crushed
2 tbsp. lemon juice
3 tbsp. red wine

Cook mushrooms in butter until tender. Mix cornstarch and cooled stock together; stir into mushrooms. Cook and stir to boiling. Add tarragon, lemon juice and red wine and dash pepper. Simmer 5 to 10 minutes. Makes 2 1/4 cups.