Things You'll Need:
- Sauce pan
- 1 medium onion, finely chopped
- 2 carrots, grated
- 1 stalk of minced celery
- 1 leaf of Bay
- 2 cups thinly slice mushrooms (Shiitake would be great)
- 1 can organic tomato paste
- 1/4 cup mushroom soy sauce to darken the sauce and add flavor.
- 1 cup dry red wine
- A slurry of 3 tbsp. each of water and cornstarch, mixed together well
- Sea salt and black pepper to taste
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Step 1
Cover the pot and sweat the celery, carrots, onion, and mushrooms for several minutes in the red wine to release their flavor.
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Step 2
Have the cornstarch slurry close at hand along with a whisk or a wooden spoon. Add all ingredients to the sauce pan, boil for 20 minutes. While still simmering, pour in the corn starch slurry a bit at a time and stir until desired consistency is achieved. If you accidentally thicken it too much, add some vegetable stock.
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Step 3
Cover with plastic wrap wrap to prevent a skin from forming. This sauce can be frozen in small batches for future culinary emergencies.
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Step 4
If you do not want the carrots, celery, and onions, to show, pour the viscous liquid through a strainer and use the round back of a ladle and mush all the carrots, celery, onion, into a past which will give the sauce a deeper flavor.





