Classic Mushroom Sauce - cooking recipe

Ingredients

3 tablespoons butter
3 tablespoons flour (I use Wondra.)
1 1/4 cups beef bouillon or 1 1/4 cups brown stock
1/4 lb fresh mushrooms, minced
1/4 cup shallots or 1/4 cup scallion, finely chopped
1/4 cup red wine, drinkable
fresh ground black pepper, to taste

Preparation

Melt the butter in a small saucepan over medium heat.
Remove it from the heat and whisk in the flour a little at a time until smooth.
Return to low heat and, stirring constantly, cook until mixture turns golden brown, about 5 minutes.
Gradually add the stock, stirring until thickened, about 5 minutes.
Pour in the mushrooms, shallots and wine. Combine.
Heat through and add pepper to taste.
This sauce will keep in the refrigerator for 2 days, maximum. Re-warm over low heat before serving.