Ingredients

2 teaspoons olive oil
4 medium shallots, diced
2 celery ribs, diced
1 1/2 pounds crimini, oak and/or shiitake mushrooms
2 small carrots, diced
3-4 sprigs parsley
3 sprigs of fresh thyme
1 teaspoon dried tarragon
1 bay leaf
1 clove
2 teaspoons freshly ground black pepper
2 tablespoons flour
2 tablespoons canned tomato puree
5 cups vegetable or beef broth
1/4 cup low-sodium soy sauce
3 tablespoons balsamic vinegar

Directions

Heat olive oil and saute shallots and celery 2-3 minutes. Add mushrooms and saute, stirring frequently, until lightly browned. Stir in carrots, parsley, thyme, tarragon, bay leaf, clove and black pepper. Cook, stirring, 15 minutes. Remove pan from heat; discard bay leaf and stir in flour and tomato puree. Place saucepan in oven and bake 15-20 minutes, or until mushroom mixture is browned and caramelized. Remove pan from oven; deglaze by adding broth and scraping the pan to loosen browned bits. Stir in soy sauce and balsamic vinegar. Simmer until reduced to about 2 cups. For a smooth sauce, strain mixture through a sieve.