2 cups shitake mushrooms, chopped
2 cups white button mushrooms, chopped
2 cups portobello mushrooms, chopped
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons flour
2-3 cups veggie stock
1 cup red wine
1/4 cup fresh rosemary, chopped
In a large saute pan or Dutch oven, saute garlic and onion in olive oil until onion is translucent. Add flour and cook 1-2 minutes.
Add mushrooms, season with a salt and pepper, and saute until they give up their liquid-then about 5 minutes longer. Add wine and reduce about 5 minutes. Add stock and reduce about 10 more minutes. Add rosemary and reduce until thick and saucy, about 5 more minutes.
Serve over your favorite vegan pasta or rice. This is especially good over wild rice.