1/2 cup (1 stick) unsalted butter
1 tablespoon all purpose flour
3 pounds fresh mushrooms
2 cups dry red wine
2 cups canned vegetable broth
1/2 cup chopped onion
4 large garlic cloves, chopped
2 teaspoons Worcestershire sauce
Chopped fresh parsley
- Melt butter in heavy large Dutch oven over medium heat. Add flour and stir to blend.
- Add mushrooms, wine, broth, onion, garlic and Worcestershire sauce. Cook until mushrooms are tender and sauce thickens, stirring occasionally, about 40 minutes.
- Season to taste with salt and pepper. Transfer mushrooms to bowl. Sprinkle with parsley and serve.