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Mushroom Gravy (D)
Source: "Vegetarian Classics"
Serves: 6

1/4 cup unsalted butter
2 cups thinly sliced mushrooms (8 ounces)
1/4 cup unbleached flour
2-1/2 cups vegetable stock, store-bought or homemade
1/4 cup dry red wine
2 tablespoons tamari soy sauce
Freshly ground black pepper

Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and sauté 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.

Posted by Harriet Sassoon

Nutritional Info Per Serving: N/A