| How To Cook: |
|
|
1. Place the beef stock and wine in a 2-quart saucepan. Bring to a simmer. Heat a 10-inch frying pan and add the oil and garlic.
|
2. Saute for a moment and add the mushrooms, bay leaf, and thyme. Saute until the mushrooms are tender and then remove them from the pan and set aside.
|
3. Return the pan to the stove and melt the butter. Add the flour and cook a few minutes to form a roux-a paste of butter and flour just barely browned.
|
4. Add the roux to the stock and wine and whip it with a wire whisk until smooth. Add the mushrooms and simmer for 10 minutes.
|
5. Add salt and pepper. If you wish to add the optional mint, do so during the last 10 minutes of cooking.
|
