1 1/2 c. fresh mushrooms
3/4 c. beef broth
2 tsp. Worcestershire sauce
2 tsp. cornstarch
2 tbsp. red wine
1 tbsp. parsley

Saute 1 1/2 cups mushrooms until tender. Add beef broth, Worcestershire sauce and cornstarch. Cook until bubbly and thicken. Add red wine and parsley.