Mushroom And Wine Sauce

Recipe Ingredients

2 cups	474ml	Beef stock - fresh or canned
1 cup	237ml	Dry red wine
2 tablespoons	30ml	Olive oil
2		Garlic cloves - peeled and crushed
3/4 lb	340g / 11oz	Mushrooms - sliced
1		Bay leaf
1/2 teaspoon	2.5ml	Dried whole thyme
4 tablespoons	60ml	Butter
6 tablespoons	90ml	All-purpose flour
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 teaspoon	2.5ml	Dried mint - (optional)

Recipe Instructions

Place the beef stock and wine in a 2-quart saucepan. Bring to a simmer.

Heat a 10-inch frying pan and add the oil and garlic. Saute for a moment and add the mushrooms, bay leaf and thyme. Saute until the mushrooms are tender, then remove them from the pan and set aside.

Return the pan to the stove and melt the butter. Add the flour and cook a few minutes to form a roux -- a paste of butter and flour just barely browned.

Add the roux to the stock and wine and whip it with a wire whisk until smooth. Add the mushrooms and simmer for 10 minutes. Add the salt and pepper.

If you wish to add the optional mint, do so during the last 10 minutes of cooking. This recipe makes 3 cups of sauce.

Source:
THE FRUGAL GOURMET by Jeff Smith - From the 02-26-1992 issue - The Springfield Union-News

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