Yield
Serves 4 (serving size: about 1/4 cup)
Photo: Greg DuPree

How to Make It

Melt butter with olive oil in a medium skillet over medium-high. Add mushrooms, 1 tsp. minced fresh rosemary, salt, and pepper; sauté 6 minutes. Add wine, chicken stock, and cornstarch; cook 3 to 4 minutes, stirring occasionally. Sprinkle with 1/2 tsp. minced fresh rosemary.

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