Two great ingredients: mushrooms and wine, hence a favorable sauce over any dish of vegetables or meat.
Onddo eta Ardo Saltsarekin (Basque)
Makes 3 cups (720 ml)
2 cups (480 ml) organic vegetable stock
1 cup (240 ml) dry red wine
2 Tbs. (30 ml) olive oil
2 crushed garlic cloves
3/4 pounds (150 g) organic mushrooms, sliced
1/2 tsp. (2,5 ml) dried thyme
4 Tbs. (60 ml) organic or dairy-free butter
6 Tbs. (90 ml) all-purpose flour (or gluten-free flour)
black pepper and dried mint to taste
1 bay leaf
1. Pour the stock and wine in a saucepan.
2. Bring to a simmer.
3. In a skillet, sauté the garlic with some oil.
4. Add the mushroom slices, bay leaf, and thyme. Sauté until the mushrooms are tender. Remove the bay leaf and mixture from the pan and set aside.
5. Return the pan to the stove and met the batter.
6. Add the flour and cook a few minutes to make a roux (turn to a light brown color).
7. Add the roux to the stock and wine and whisk until smooth.
8. Add the mushroom mixture and simmer for 10 minutes.
9. Stir in black pepper and mint.
10. Drizzle or pour over the dish.
11. Refrigerate any extra for another dinner.
-modified The Frugal Gourmet On Our Immigrant Ancestors
