Ingredients
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40 g butter
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3 garlic cloves, crushed
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1/4 cup plain flour
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400 g button mushrooms
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400 g swiss brown mushrooms, quartered
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400 g flat mushrooms, sliced thickly
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2 tablespoons tomato paste
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2/3 cup dry red wine
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2 cups water
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2 cups vegetable stock
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2 teaspoons finely chopped fresh thyme
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2 large brown onions, chopped ocarsely
Instructions
- Heat butter in large saucepan; cook onion and garlic, stirring, until onion softens. Add flour; cook, stirring, until mixture bubbles. Add mushrooms; cook, stirring, until mushrooms are just tender.
- Add tomato paste and wine to mushroom mixture; bring to a boil. Reduce heat, simmer, uncovered, until liquid is reduced by half. Add the water and stock, return to a boil. Reduce heat; simmer, uncovered, 30 minutes. Stir in thyme.