Mushroom Gravy With Red Wine
A very simple brown gravy that goes great with any meat or mash. Made with vegetable stock, mushrooms and red wine.
- Total Time: 35 minutes
Ingredients
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- 4 tablespoons unsalted butter
- 2 cups thinly sliced mushrooms (8 ounces)
- 1/4 cup flour
- 1 1/2 cups vegetable stock
- 1/4 cup dry red wine
- 2 tablespoons tamari soy sauce
- Fresh ground black pepper to taste
Instructions
- 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.
- Prep Time: 5
- Cook Time: 30
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