1/2 lb. fresh mushrooms, sliced
1/4 c. butter, melted
1 1/2 c. chicken broth, preferably stock
3 tbsp. dry white wine
2 tbsp. sliced green onion
1/4 tsp. salt
2 heaping tsp. cornstarch, dissolved in small amount of water

Sauté mushrooms in butter; set aside.

Combine chicken broth, wine, green onion and salt in saucepan. Bring to boil. Stir in cornstarch mixture; cook until smooth, stirring constantly. Stir in mushrooms, continue cooking on medium for about 2 minutes.

Yield: 2 cups.

Serving suggestions: Serve with standing beef rib roast.

Makes an excellent sauce for cooked tortellini. Add cooked pasta to sauce for a delicious soup.