For Gina, (not tested yet )

“Pinot Grigio is a white Italian wine that is as good in a dish as it is with it. The wine makes this a most flavorful mushroom sauce

Two tablespoons butter or olive oil
One-half cup shallots, sliced, or an onion, chopped (Chopped leeks also add a wonderful flavor.)
One-eighth cup parsley, chopped
Two tablespoons lemon grass, chopped, or one tablespoon grated lemon peel
One clove garlic, minced
Twelve to sixteen ounces of shiitake mushrooms, sliced
One-half teaspoon dried rosemary
One-half teaspoon dried thyme
One and one-half tablespoons flour
One-half cup chicken or mushroom stock, fresh or canned (You can also make mushroom stock from dried mushroom powder available from gourmet stores or imported food supply houses.)
One- and one-half cups Pinot Grigio

Saute over medium heat all but the last three ingredients for 3 to 5 minutes. Sprinkle flour and stir. Saute a couple more minutes. Stir in stock. Add wine and bring to a boil. Simmer for about 15 minutes, stirring frequently.

Serve hot over meats, poultry, seafood, eggs