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In a saucepan, combine mushrooms, onions, parsley, garlic, tarragon, vegetable stock and wine. Bring to a boil over medium heat. Reduce heat and boil gently, stirring often, for about 20 minutes or until mushrooms are soft. In a small bowl, mash flour with butter until blended. Whisk into saucepan until blended. Boil gently, stirring constantly, for about 5 minutes or until sauce is thickened. Season with salt and pepper to taste.
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Ruby port — cheese pairing, reductions, poaching pears
Portuguese fortified wine — sauces, reductions, mushroom duxelles
Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi
Sicilian fortified wine — chicken Marsala, zabaglione, tiramisu
Home wine making kit — carboy, airlock, hydrometer, bottles