2 tbsp (30 ml) cornstarch

1 can (10 oz/284 ml) concentrated beef broth

1/2 cup (125 ml) water

1/2 lb (225 g) white mushrooms, quartered

3 tbsp butter

1 red onion, thinly sliced

1 cup (250 ml) red wine

1/2 oz (15 g) dried morel mushrooms, coarsely chopped

In a bowl, combine the cornstarch, broth and water until smooth.

In a large skillet over high heat, brown the white mushrooms in the butter. Add the onion and cook until translucent. Deglaze with the wine and let reduce for 1 minute. Add the broth mixture and morel mushrooms. Bring to a boil, stirring constantly. Simmer for 5 minutes or until the sauce has thickened. Season with pepper.

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