Quick and Easy Mushroom Sauce

Here's a delicious sauce you can quickly throw together. It's great over rice, on meatloaf, on sauteed chicken breasts, or even noodles or baked potatoes. I came up with it a long time ago when I had a bunch of extra mushrooms and had no idea what to do with them. The amounts aren't really exact. I usually don't even measure. I just sort of throw it all in a pot. As always, it's the Cass Quaile School of Cooking. "Do you like a lot of onions? Add a lot of onions. Do you like a lot of mushrooms? Add a lot of mushrooms."

1 cup mushrooms, any kind, sliced
1/2 cup chopped onions
2 tbs butter or oil
2 cups chicken broth
2 tbs corn starch
salt and pepper to taste

In a small sauce pot, over medium heat, saute mushrooms and onions in butter or oil. In a small bowl, add corn starch to chicken broth and stir to make a slurry. Add to mushrooms and season with salt and pepper. Simmer just a few minutes until sauce thickens.

Tip:
Be sure to mix the corn starch in COLD liquid. If you add corn starch after you've already heated the chicken broth, it will seize up and you'll have clumps. So if you forget to add the corn starch, or if it's not thick enough and you'd like to add more corn starch, you have to add a little extra broth (or water) so you can stir the corn starch into it.