Originally posted by Mean Chef. Amazing on steak.
4 Tbsp unsalted margarine
2 cup thinly sliced mushrooms
¼ cup unbleached flour
2½ cup vegetable stock
¼ cup dry red wine
2 Tbsp soy sauce
1 pinch fresh ground black pepper
Melt the margarine in a medium-size saucepan over medium heat. Add the mushrooms and sauté until brown, about 7 minutes. Stir in the flour; it will become very pasty.
Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay. Stir in the stock, wine, soy sauce, and pepper, and bring to a boil.
Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan.