Mushroom Gravy

Food Network, Sara Moulton

    1/4 cup unsalt butter                                          
    2 cups thin slice mushrooms (8 oz)                             
    1/4 cup unbleach flour                                         
    2 1/2 cups vegetable stock                                     
    1/4 cup dry red wine                                           
    2 tablespoons tamari soy sauce                                 
    Pepper                                                         

Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.

Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.

MY NOTE: Best gravy ever!  I can't believe how delicious it was.  (FYI, I used Coonawara Mak 2003.)

MXF (11/08)