Mushroom Sauce

A large amount of fried mushrooms gives this sauce a deep, meaty umami flavor, balanced by the slight sourness of a medium-strength white wine. Try it with steak, grilled chicken or pork; mashed potatoes; shepherd's pie filling; hot boiled rice or egg noodles.
Preheat a large skillet over medium-high heat. Brush the mold with cooking spray. Add the mushrooms and thyme to the skillet; saute for 4 minutes or until the mushrooms are lightly browned. Add the stock, wine, cornstarch, salt and pepper; cook for 2 minutes or until the sauce thickens slightly. Remove from the heat; add the butter, stirring, until the butter melts.