Instructions: Heat 2 tablespoons oil in skillet over medium heat, add mushrooms and cook 5 minutes until soft. Remove mushrooms from skillet.

Heat remaining 1 tablespoon oil, add shallots and garlic and cook 4 minutes until soft. Stir in flour. Gradually add broth and wine. Cook and stir until thickened, 5 minutes.

Add tomato paste, parsley, thyme, salt, pepper and mushrooms. Heat thoroughly. Serve with meatloaf or turkey.

This recipe yields 2 1/2 cups for 10 servings.

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