Whole garlic roasts to a sweet, spreadable paste before joining caramelized onions, carrots, and celery deglazed with red wine and brown rice vinegar, reduced nearly dry for deep, savory concentration.
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garlic (wrapped in foil) in 400°F oven for approximately 35 minutes . When cool, squeeze out garlic paste from skin. Blend with small amount of stock until consistency is creamy.
In 1-gallon pot, over medium-high flame, heat remaining tablespoon oil. Sauté onions, carrots, and celery until lightly caramelized.
Deglaze over high heat with red wine and brown rice vinegar. Reduce liquid until almost dry (au sec).
Add 3 1/2 cups stock, sachet d'epices, and mushrooms. Cover sauce and bring to . Reduce heat and uncovered 15 to 20 minutes . Skim occasionally. Discard sachet.
In small bowl, whisk remaining 1/2 cup stock to roux. Add to stock pot and 10 to 15 minutes .
Strain sauce through chinois and return sauce to pot.
Add garlic paste mixture to pot to and another 5 minutes or until nappé consistency is achieved. Adjust seasoning to taste.
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