Brown Rice with Mushroom Gravy

This is one of my personal favorites!

Yields four servings

2 T butter, unsalted
1/2 cup shallots, small dice
8 oz Portabello mushrooms, medium dice
1/3 cup chardonnay
1 cup chicken or vegetable stock
1 tsp fresh sage, chopped
1/2 tsp Kosher salt
1/4 tsp coarse black pepper
3 cups cooked brown rice

Heat butter over medium heat until melted. Add shallots and cook until translucent. Increase heat to medium high. Add mushrooms and cook until tender, about 4-5 minutes. Add the wine. Cook until the wine is almost completely evaporated (this is known as "au sec"), stirring frequently. Add stock, sage, salt, and pepper. Cook until most of the liquid has evaporated and remaining liquid is thick, about 8-9 minutes. Let cool slightly. Serve over prepared brown rice. For an added kick serve this dish over brown rice risotto. Mmmmmm....