PREPARATION:

1. Heat oil in large skillet over medium heat until hot. Add mushrooms, basil and thyme; cook and stir 5 minutes or until mushrooms release liquid. Cook 10 more minutes, stirring occasionally, until mushrooms turn brown and all liquid is evaporated.
2. Add 2-3/4 cups broth and green onions; bring to a boil. Reduce heat to medium and simmer, uncovered, 10 to 12 minutes or until broth is reduced by one-third.
3. Combine cornstarch and remaining 1/4 cup broth in small cup. Add to mushroom mixture. Boil, stirring constantly, 1 to 2 minutes or until thickened. Stir in parsley, salt and hot pepper sauce.