Basic red wine and mushroom sauce. Works over pasta, meat, pretty much whatever you want to put it on.
8 oz mushrooms, chopped
1 small onion, finely chopped
5 cloves of garlic, diced
1 cup wine
2 tbsps butter
2 large heaping spoonfuls of flour
1 tbsp dried rosemary
water
1. Fry the mushrooms, onions, and garlic until they are lightly browned
2. Add the wine and simmer until the wine is reduced by about half
3. While the wine is simmering, mix the flour with enough water to create a paste, and get out any lumps
4. Add the butter, flour mixture, and rosemary to the pot
5. Let it simmer for another minute or two
I usually make this recipe or a similar cream-based one whenever I've got a cup of wine, whatever color, that has been sitting in my fridge for a while.
