Mushrooms in Red Wine Sauce
1 4 oz. stick of butter
¼ t. salt
1 bunch green (spring) onions (trimmed)
1 can chicken broth
1 C. red wine (merlot works best for me)
2 t. Worcestershire sauce
1 t. soy sauce
1 T. Dijon mustard
½ t. fresh ground pepper
2 t. sugar
1 lb. white button mushrooms

Wash the mushrooms (with a vegetable brush if necessary), keep stems
if desired, but cut off any unsightly or discolored ends. Slice or
leave whole.

Put all the ingredients in a large skillet (not cast iron) and simmer
until the liquid is reduced to about one third of its original volume,
stirring occasionally.

Discard onions and enjoy.