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| What You Need: |
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2 cups Beef Stock or use canned
1 cup dry red wine
2 tablespoons olive oil
2 cloves garlic, peeled and crushed
¾ pound mushrooms, sliced
1 bay leaf
½ teaspoon dried thyme, whole
4 tablespoons butter
6 tablespoons all-purpose flour
Salt and freshly ground black pepper to taste
½ teaspoon dried mint (optional)
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| How To Cook: |
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1. 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.
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2. Saute for a moment and add the mushrooms, bay leaf, and thyme. Saute until the mushrooms are tender and then remove them from the pan and set aside.
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3. 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.
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4. 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.
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5. Add salt and pepper. If you wish to add the optional mint, do so during the last 10 minutes of cooking.
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