This savory sauce can go over any dish, from grilled tofu or steak, chicken, pasta or risotto. The earthy richness of the mushrooms and concentrated flavors of spices and red wine work beautifully with the dark fruits of this Petite Sirah. ~ Lisa Lee

Vegan – for Gluten free, use Tamari or liquid aminos instead of soy sauce.

Ingredients:

1 small yellow onion, finely chopped
6 cups of finely diced mushrooms (baby Portabellas or brown mushrooms work best)
½ cup 2010 Petite Sirah
½ cup vegetable broth
1 tbsp Italian seasoning
1 tbsp garlic powder
2 tbsp corn starch
2 tbsp olive oil

In a large sauté pan on medium heat, heat olive oil and cook the onion for about 5 minutes, or until translucent.

Add mushrooms stir and cover until mushrooms begin to release liquid.

Add the rest of the ingredients and reduce to low heat.

Allow to simmer uncovered for 1-2 hours, stirring occasionally, until liquid has reduced and sauce has thickened.