Step 1

In a medium saucepan over medium-high heat, melt the butter with mushrooms, tossing to coat. Cook mushrooms down until they are half their original size.

Step 2

Reduce the temperature to medium and then add the red wine, broth, fresh thyme and garlic powder, stirring well and then simmering for 15 minutes.

Step 3

Remove the thyme sprigs.

Step 4

In a small mixing bowl, whisk the cornstarch with 2 tablespoons water, whisk into mushroom sauce.

Step 5

Heat for an additional 2 minutes, then remove. Season with salt and pepper to taste.

Step 6

If you've tried this recipe, come back and let us know how it was in the comments or star ratings.