Friday, November 11, 2011
Red Wine Mushroom Gravy
2 pounds button mushrooms, sliced
(about 4 cups)
1 cup red wine
3 cups vegetable broth
¼ cup all-purpose flour, mixed with 1 cup cold water
Sautee the mushrooms in the pan drippings over medium high heat.
Remove with a slotted spoon to a bowl.
Add the red wine to the pan. Simmer until the liquid is reduced by half, about 5 minutes.
Add the vegetable broth and simmer for 5 minutes more. Add the flour mixture to the pan, a small amount at a time. Cook until the sauce thickens to gravy consistency.
Add the mushrooms. Season with salt and pepper.