Prep 15 mins
Cook 20 mins
Originally posted by Mean Chef.
- 4 tablespoons 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
- fresh 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.
Excellent recipe! I made it exactly as written the first time and served it with meatballs. Very good. I made it again the next day but this time I used beef broth instead of vegetable stock. I could not see or taste any difference. Both were excellent. Will be serving this at an upcoming wedding even for 200 guests.
This is by far the easiest, most delicious gravy I've ever made or tasted! It would be great with just about anything. We had roast potatoes and beef tenderloin - but I'd eat it just with fresh bread. I used Portobello's and I didn't use the wine because of hubby's allergy. It's amazing! Thanks!
Really good and simple recipe. After tasting it I thought it needed a little something so I added some thyme and that gave it the flavor I was after. Thanks so much for sharing this great technique, I'll be using it again.