Ingredients

• 3 green onions, chopped (both white and green parts)
• 1/4 cup onion, diced (I usually use Vidalias)
• 2 garlic cloves, minced
• 1/4 cup butter (4 tbs)
• 1 lb fresh mushrooms (I prefer tiny whole white mushrooms or baby bellas, but sliced mushrooms work equally well)
• 1/4 cup wine (I typically use a red, but I think a not-too-sweet white would work as well)
• 1 tablespoon Worcestershire sauce (I recommend Lea and Perrins, because I find other brands too sweet)
• 2 cups beef broth (I use the paste variety of bouillon because it has a richer flavor than the cubes)