Mushroom Sauce

3 cups crimini mushrooms
1 tbsp. thyme
3 cloves garlic, finely chopped
½ cup chicken broth
¼ cup white wine
¼ cup olive oil
1 tbsp. Corn starch
Salt and Pepper to taste

Add olive oil, mushrooms and thyme to a skillet and sauté until mushrooms are becoming tender, about 4 minutes. Add the garlic and sauté for another 2 minutes. Add ¼ cup chicken broth and white wine, simmer for a few minutes.  Combine the remaining chicken broth with the corn starch. Stir into sauce and heat until thickened, stirring constantly.  Add salt and pepper to taste. Pour over cooked pasta.