Saucy Mushrooms

Ingredients

• 8 ounces baby portobello mushrooms whole
• 8 ounces chanterelles 
• 1 tablespoon cornstarch 
• 1 tablespoon chives fresh minced
• 3 tablespoons juice of lemon fresh
• 1 teaspoon lemon rind fresh grated
• 1 cup less-sodium beef broth fat-free
• 1 tablespoon olive oil 
• 0.5 teaspoon salt 
• 0.3 cup shallots minced 3 medium

Equipment

• bowl
• frying pan
• whisk

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add shallots; saut 1 minute.
3. Add mushrooms and salt. Reduce heat to medium, and cook 17 minutes or until moisture evaporates and mushrooms are tender, stirring frequently.
4. Combine beef broth and next 3 ingredients in a bowl, stirring with a whisk until well blended.
5. Add to pan, and boil 1 minute or until slightly thick, stirring constantly.
6. Remove from heat, and stir in chives.