ounces fresh white mushrooms, sliced (about 3 cups)
1/3
cup chopped onion
1
can (14 ounces) beef broth
1/2
cup water
In small bowl, combine milk and cornstarch; set aside. In large skillet, melt butter over high heat. Add mushrooms and onion; cook and stir over medium heat until mushrooms and golden, about 10 minutes. Stir in broth and water; bring to a boil. Stir cornstarch mixture into mushroom mixture in skillet. Cook over high heat, stirring constantly, until slightly thickened, about 1 minute.
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