Yield: 1 servings
|2 cups||Beef stock; fresh or canned|
|1 cup||Dry red wine|
|2 tablespoons||Olive oil|
|2 \N||Garlic cloves; peeled and crushed|
|¾ pounds||Mushrooms; sliced|
|1 \N||Bay leaf|
|½ teaspoon||Dried whole thyme|
|6 tablespoons||All-purpose flour|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|½ teaspoon||Dried mint; (optional)|
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.
Comments: Special thanks to the Erreguible family at Louis' Basque Corner in Reno, Nev., for this recipe. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 02-26-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Louis and Lorraine Erreguible Converted by MM_Buster v2.0l.