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Tim's Mushroom Gravy
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2 ounces | dried porcini mushrooms |
2 cups | boiling water |
1/4 cup (1/2 stick) | unsalted butter |
1 large | shallot, chopped, (about 1/2 cup) |
3 large | garlic cloves, chopped |
1/2 pound | fresh crimini, (baby bella) mushrooms, stemmed, caps sliced |
1/2 pound | fresh shiitake mushrooms, stemmed, caps sliced |
1 teaspoon | chopped fresh thyme |
1 teaspoon | chopped fresh sage |
1 cup | dry white wine |
4 1/4 cups | Ultimate Turkey Stock or low-salt chicken broth, divided |
1/2 cup | crème fraîche |
5 teaspoons | cornstarch |
1 1/2 teaspoons | chopped fresh tarragon |
Place dried porcini in large bowl. Pour 2 cups boiling water over. Let stand until soft, stirring occasionally, about 1 hour. Using slotted spoon, transfer porcini to small bowl. Cool porcini, then chop. Pour porcini soaking liquid into medium bowl, leaving sediment behind.
Melt butter in large skillet over medium-high heat. Add shallot and garlic. Stir 15 seconds. Add fresh mushrooms, thyme, and sage. Sauté until mushrooms are tender, 6 to 7 minutes.
Transfer mushrooms to bowl. Add wine to skillet; boil 3 minutes, scraping up browned bits. Add 4 cups stock, fresh-mushroom mixture, porcini, and porcini liquid. Boil 10 minutes. Whisk in crème fraîche. Stir 1/4 cup stock and cornstarch in bowl to dissolve; mix into gravy. Cook until gravy coats spoon, about 5 minutes. Season with salt and pepper.
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