¼ cup butter
½ pound fresh mushroom, sliced
¾ cup beef broth
1 teaspoon salt
1 tablespoon cornstarch
¼ cup white wine, sauterne

1.  In medium skillet over medium heat, in hot butter, cook mushrooms until tender, about 5 minutes, stirring occasionally.  Stir in beef broth and salt and heat to boiling.
 

2.  Meanwhile, in cup, blend cornstarch and sauterne until smooth; gradually stir into mushroom mixture and cook, stirring constantly, until mixture is thickened. 

Serve hot over broiled beef steaks or hamburgers, hot cooked green beans or peas.