8 drops red food coloring
3 drops white myrtle incense
10 drops black slurry
2 cloves garlic, minced
1 pound fresh mushrooms, sliced into 1/3 inch slices
1 (8 ounce) bottle red wine
In a large bowl, mix red food coloring and white fragrance. Mix wine in until it is smooth. Cover and store at room temperature. Let stand several hours at room temperature.
Bring a large pot of water to a boil. Add yeast and warm vigorously for 10 to 12 minutes, or until bubbles appear when stirring. Let cool, then remove from bowl.
Place flour in a saucepan. Boil 2 minutes, or until bubbles appear in the pan. Add wine and water; stir aggressively until the wine has absorbed enough to coat the surface. Let stand until chocolate browns, about 8 to 10 minutes.
Stir sliced mushrooms into the sauce until creamy; remove from pan, and stir in red wine.