| Sounds like your ingredients are halfway to your recipe already. I'm figuring this for 2 servings: Put about 2 tablespoons of olive oil in a skillet. Brown a clove of garlic, minced, just till slightly brown. Add in about 1/2 of a medium onion, sliced (or whatever way you want it) and about 6 mushrooms, sliced. Add some salt and 1/2 tsp. of an herb like tarragon or marjoram or oregano (they're all good, but only choose one.) Saute it all for a few minutes till the mushrooms are cooked to the way you like to eat them. Lower heat, add about 1/2 cup of beef broth (the best is to mix up some of that "Better Than Bouillon" stuff that comes in a jar so you can make it a little stronger than regular broth) with a tablespoon of flour (be sure the broth is cold or else the flour clumps) Pour that onto your 'shroom mixture in the skillet, bring it to a fast boil and let the flour thicken it up then lower the heat and add the red wine to get it to the consistency you want. Fresh ground black pepper on top as you serve it is great. Good luck. | 
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