Mushrooms in spicy red wine sauce

Ingredients for 2 servings:

• 350 g mushrooms
• 6 shallots
• 200 ml red wine
• 200 ml vegetable stock
• 1 tsp butter
• 1 tsp flour
• 1 bay leaf
• Flat-leaf parsley, chopped
• Salt
• Pepper, from the mill

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

Knead the flour and cold butter into a flour dumpling. It’s best to work the flour into the butter using a pastry fork. Once the mixture is a little more pliable, form it into a dumpling by hand and place it in the refrigerator. Clean the mushrooms. Twist out the stems and divide diagonally into 2-3 pieces. Halve or quarter the mushrooms. Peel the shallots and roughly chop them. Sauté the mushrooms in batches in butter, adding only enough to cover the bottom of the pan at a time. Sauté the shallots in the same pan. Add the mushrooms and deglaze with red wine. Season lightly with pepper and salt. Add the bay leaf and let it simmer slightly. Add the vegetable stock and let it simmer slightly. Add the flour dumpling and let it bubble briefly, stir, and remove from the heat. Let the sauce simmer for an hour. Remove the bay leaf, bring the sauce to a boil, season to taste, and serve sprinkled with parsley. Serve with a hearty salad with a little sauce in the dressing, baguette, or potato side dishes. It serves two as a main course. Serves four as an appetizer, which can also be served with cheese crackers or polenta stars.