SHIITAKE MUSHROOM GRAVY

Steps:

• In a large saucepan, melt the butter over moderately high heat. Stir in the mushrooms, shallots, garlic, salt and pepper and sauté for 5 minutes or until tender. Add the stock, wine, tomato paste, thyme and bay leaf; bring to a boil. Lower the heat and simmer uncovered for 20 minutes. In a small bowl, blend the sour cream and cornstarch and stir into the sauce. Simmer 5 minutes more, stirring constantly, until slightly thickened. Discard the bay leaf.