White mushrooms and red wine sauce
Sautee onions, garlic and mushrooms in olive oil, adding the thyme bay leaves and rosemary.
When the onions are wilted add wine, stock, pepper and sugar.
Bring to the boil and reduce heat. Simmer for 15 minutes.
When the sauce is aromatic and starts to thicken add the corn starch slowly whilst stirring. Allow to thicken for further 5 minutes.
Remove from heat and add the butter stirring in slowly ( this will give a velvety finish ).