Combine 1/3 cup stock and mushrooms in a heavy nonstick skillet over medium heat. Saute mushrooms 7-8 minutes or until they begin to turn brown and liquid has almost evaporated.

Remove from heat and set aside. Combine 1/4 cup stock and flour in a jar with a tight fitting lid.

Shake vigorously.

Combine with remaining stock in a heavy saucepan over high heat. Bring to a boil.

Reduce heat to medium and simmer 15 minutes, whisking frequently, until mixture begins to thicken.

Add sauteed mushrooms and simmer until just heated throughout. Season with salt and pepper to taste. Good luck, Robert