Instructions: Place the beef stock and wine in a 2-quart saucepan. Bring to a simmer.

Heat a 10-inch frying pan and add the oil and garlic. Saute for a moment and add the mushrooms, bay leaf and thyme. Saute until the mushrooms are tender, then remove them from the pan and set aside.

Return the pan to the stove and melt the butter. Add the flour and cook a few minutes to form a roux - a paste of butter and flour just barely browned.

Add the roux to the stock and wine and whip it with a wire whisk until smooth. Add the mushrooms and simmer for 10 minutes. Add the salt and pepper.

If you wish to add the optional mint, do so during the last 10 minutes of cooking.

This recipe makes 3 cups of sauce.

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