INGREDIENTS
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1 tablespoon olive oil
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2/3 cup diced carrot
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1/2 cup diced celery (1 stalk)
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4 cloves garlic, minced
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1/2 cup dry red wine
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8 ounces fresh button mushrooms, sliced (about 4 cups)
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8 ounces fresh shiitake mushrooms, stemmed and sliced (about 4 cups)
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1 cup reduced-sodium chicken broth or vegetable broth
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2 tablespoons snipped fresh parsley
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2 tablespoons cold water
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2 teaspoons cornstarch