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)