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Classic Mushroom Sauce

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      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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