Dark hunter's sauce with port wine

Ingredients for 4 servings:

• 500 g mushrooms, brown
• 3 shallots
• 2 large garlic cloves
• 1 tbsp tomato paste
• 0.6 liters of port or red wine
• ½ tsp pepper
• ½ tsp salt
• ½ tsp paprika powder
• ½ tsp sugar
• 1 pinch of caraway seeds
• 3 sprigs of thyme
• 2 sprigs of parsley
• 2 liters of water
• 1 tsp vegetable stock powder
• 1 tsp beef broth powder
• 1 ½ tsp flour
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Mushroom sauce

Cut the mushrooms into thick slices and fry them in batches (2-3 batches) in a little oil. Toss the mushrooms in the oil as you go. Then remove them from the pan and set aside. In the meantime, peel and dice the 3 shallots and the garlic clove, then fry them in a little oil. Add the tomato paste, mix well, and fry them as well. Deglaze with a splash of port wine until the liquid has evaporated. Repeat this step several times. Fry the spices and deglaze with the wine. Add the water, vegetable stock, and beef stock powder and simmer. Once the liquid has reduced, toss the mushrooms in 1-1.5 teaspoons of flour to thicken the sauce, and add the mushrooms to the sauce. Let the sauce reduce for about another 30 minutes, stirring occasionally. Season to taste with salt and/or pepper.