• 1 tablespoon vegetable oil
• 1/3 cup chopped white mushrooms
• 1

To make the red wine sauce

1. In a 6-quart heavy-bottomed stock-pot, heat the oil over medium-high heat. Add the mushrooms, carrot, onion, and shallot and cook until the vegetables are a deep golden brown.
2. Add the flour and cook for 5 to 6 minutes, stirring to prev