Mushroom Sauce

Mushroom Sauce simmering and thickening.  Mmmm, gotta love mushrooms.  They are our friends.

When I first attempted to make the Almond Chicken gravy, the sauce was delicious but not right for the recipe.  It tasted too strongly of mushrooms and overpowered the almonds.  My J-man, the big cheese, the head gizmo, said to make sure and keep the mushroom sauce recipe too and we will use it on stuff not called Almond Chicken.
 
(Be sure to listen to "More and More and More" by the Ryan Montbleau Band while you make this.)

Ingredients, to be added to medium hot skillet and simmered until thick:

2 cups mushroom broth
1 tablespoon soy sauce
1 tablespoon rice wine
2 tablespoons corn starch, made into a paste with 1 Tbsp. broth and then added to skillet
1/2 teaspoon sesame oil, optional
1/2 teaspoon parsley. optional
1/2 cup broth made from

Better Than Bouillon, No Chicken Base, added as needed to thin sauce 2 Tablespoon miso paste, added after removing sauce from heat.