Mushroom-Pinot Noir Sauce

• 1/4 oz. dried porcini mushrooms
• 2 1/2 cups Mushroom Stock (recipe, p. 38), or prepared mushroom broth
• 1/4 cup Pinot Noir or flavorful red wine
• 2 Tbs. unsalted butter
• 1 1/2 Tbs. all-purpose flour
• 1 1/2 tsp. mushroom soy sauce or tamari

1. Soak porcini in 1/4 cup hot water 30 minutes.
2. Drain, and reserve liquid.
3. Finely chop porcini, and set aside.
4. Bring Mushroom Stock, wine, and soaking liquid to a boil in saucepan.
5. Reduce heat, and simmer 5 minutes.
6. Melt butter in separate saucepan over medium heat.
7. Whisk in flour, and cook 2 to 3 minutes, whisking constantly.
8. Whisk 1/2 cup Mushroom Stock into flour mixture to make paste.
9. Add remaining stock 1 cup at a time.
10. Add chopped porcini and soy sauce; simmer 15 minutes, or until sauce is thickened, stirring often.
11. Season with salt and pepper, if desired.

porcini mushrooms, mushroom, red wine, butter, flour, mushroom soy sauce

Taken from www.vegetariantimes.com/recipe/mushroom-pinot-noir-sauce/ (may not work)