Marsha Barbour, the first lady of the state of Mississippi, sent this recipe to us. She said Governor Haley Barbour’s mother gave this recipe to her. It is the first one she attempted to prepare as a young bride. She said it has become a favorite of their two sons as well, and it is delicious served over beef and pork.
¾ cup (1½ sticks) butter
⅓ cup finely chopped mushrooms
½ cup minced ham
⅓ cup finely chopped shallots
½ cup finely chopped onion
2 tablespoons minced garlic
2 tablespoons all-purpose flour
½ teaspoon salt
⅛ teaspoon pepper
Dash of cayenne
¾ cup beef stock
½ cup red wine
In a large skillet over medium heat, melt the butter and lightly sauté the mushrooms, ham, shallots, onion, and garlic. When the onion is golden brown, add the flour, salt, pepper, and the cayenne. Brown the base well for about 7 to 10 minutes. Blend in the stock and wine. Turn the heat to low and simmer for 35 to 40 minutes.
YIELD: 2 CUPS