Mushroom-Wine Sauce
Serves | 4 to 6 |
- 1 oz dried Ozark Forest Mushrooms
- 1½ cups beef or vegetable stock
- 3 Tbsp butter
- 1 small onion, sliced
- 1 clove garlic, crushed
- ⅔ cup red wine
- 2½ Tbsp flour
- salt and freshly ground black pepper, to taste
| Preparation | Soak dried mushrooms in stock for 20 minutes. Drain mushrooms and save stock. Cut mushrooms into thin slices; set aside. In a saucepan, add butter, onion and garlic and sauté over medium heat for 5 minutes, until soft. Add mushrooms and wine and simmer for 20 minutes. Slowly whisk in flour to create a roux. Stir in leftover stock and let simmer for 20 minutes. Remove from heat and season with salt and pepper to taste.
