Ingredients

• 2 cups fresh sliced mushrooms
• 1/4 cup butter
• 1 tablespoon butter
• 1 tablespoon shallots, minced
• 1/2 cup chopped mushrooms
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/4 cup red wine
• 2 cups beef broth
• 1 tablespoon arrowroot powder
• salt to taste
• freshly ground black pepper

Instructions

1. In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft. Remove mushrooms from pan, and set aside.
2. Add 1 tablespoon butter to pan, and melt . Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine. Reduce.
3. In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.