This simple mushroom sauce is in heavy rotation at our house when we're grilling wild game meats.
1 Tbsp butter
1 ½ cups fresh mushrooms – sliced
¼ cup red wine
1 cup beef broth
2 tsp cornstarch dissolved in 2 Tbsp water
2 tsp Worcestershire sauce
1 Tbsp parsley – chopped
Saute the mushrooms in the butter until tender. Stir in the red wine and let simmer for a minute. Add the broth, cornstarch, and Worcestershire sauce. Stir while the sauce reduces and thickens. Add parsley then season with salt and pepper to taste.