CLASSIC MUSHROOM SAUCE

      Title: CLASSIC MUSHROOM SAUCE
  Categories: Sauces, Vegetables, Beef
       Yield: 6 Servings
  
       3 tb Butter
       3 tb Unbleached Flour
   1 1/4 c  Brown Stock Or Beef Bouillon
     1/4 lb Mushrooms, Minced
     1/4 c  Chopped Shallots Or
            -Scallions
     1/4 c  Red Wine
  
   One you know how to make this sauce, you will want to put it on top of
   everything.  Steak, roast beef, meat loaf, hamburgers, veal, chicken,
   turkey, pot roast, baked potatoes, egg noodles--the list goes on. The
   wine and the shallots especially bring out the flavors of meat and
   poultry. This sauce will keep in the refrigerator for up to two days.
   Rewarm over low heat before serving.
   
   Freshly Ground Black Pepper To Taste
   
   Melt the butter in a small saucepan over medium heat. Remove it from
   the heat and whisk in the flour a little at a time until smooth.
   Return to low heat and, stirring constantly, cook until mixture turns
   golden brown, about 5 minutes.
   
   Gradually add the stock, stirring until thickened, about 5 minutes.
   Pour in the mushrooms, shallots, and wine and combine. Heat through
   and add pepper to taste.
   
   Yield:  About 2 cups of sauce
   
   From The Complete Book Of Sauces by Sallie Y. Williams
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