Red Wine Mushroom Sauce
4 Tbsp. olive oil
1 pound sliced mushrooms
1 cup chopped French shallots
2 Tbsp. tomato paste
3 Tbsp. flour
3 Tbsp. butter
2 cup dry red wine
4 cups beef broth
2 sprig fresh thyme
4 sprig fresh parsley, chopped-about a Tablespoon
Saute shallot in olive oil. Add the sliced mushrooms and cook until mushrooms start to brown. Add two Tbsp. Butter, the flour and cook for a couple of minutes to remove the "raw" flour taste. Add the broth, wine and thyme. Simmer until as thick as you like.
