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.
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