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Mean Chef's Mushroom Gravy
Originally posted by Mean Chef.
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cups thinly sliced
cups vegetable stock, store-bought or homemade
dry red wine
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.
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