In a medium saucepan over medium-high heat, melt the butter with mushrooms, tossing to coat. Cook mushrooms down until they are half their original size.

Reduce the temperature to medium and then add the red wine, broth, fresh thyme and garlic powder, stirring well and then simmering for 15 minutes.

Remove the thyme sprigs.

In a small mixing bowl, whisk the cornstarch with 2 tablespoons water, whisk into mushroom sauce.

Heat for an additional 2 minutes, then remove. Season with salt and pepper to taste.

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