8 oz. pkg. sliced white mushrooms
1/2 stick butter
1 c. beef broth or 3 beef bouillon cubes to 1 c. water
2/3 c. red cooking wine (Marsala, Burgundy, etc.)
1/2 tsp. gravy browning (like Gravy Master)

Melt butter in skillet. Sauté mushrooms 5 minutes, until soft. Add beef broth, red wine and gravy browning; keep at a low boil for about 15 minutes, until reduced to desired amount of sauce (watch closely; liquid will reduce quickly at the end). Serve as a side dish or spoon over steak.