My notes: * created in California, 1976. * When Cathe first gave me this recipe (mid '80s), it said to sauté the onion in 1 tbsp olive oil (then remove onions). Then cook only ½ pound of mushrooms in the oil, and add ¼ tsp garlic salt (no garlic flakes). The recipe said to brown the mushrooms until no juice was left and mushrooms were "squeaky." Then add half the wine, cook down, add rest of wine, and cook down. Return onions and add just 1 tablespoon of butter; stir in ¼ cup of flour, stirring frequently, till very brown. Then it said to add half the chicken broth, mix well, add rest, and cook at "gentle bubble" till thickened. If too thick, add up to ½ cup of water; cook at slow bubble till flour taste is gone.