Preparation / Directions:
In large saucepan, melt the butter over medium heat and add the green onions, mushrooms, a pinch of salt and the pepper. Saute about 10 minutes, until vegetables are cooked. Add the wine and turn up the heat to high. Simmer briefly. Lowe the heat to medium, add the pan drippings and tomatoes, and cook about 5 minutes. Do not overcook the tomatoes; they should still be slightly firm. Mix the cornstarch and water together well and pour into the sauce and cook 2 minutes, or until thickened. Serve hot.
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