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Mushroom Gravy
A flavorful gravy when you have no roast to start with.
Makes about 5 cups
1
⁄4 cup dried porcini mushrooms
3 tablespoons unsalted butter
1 medium onion, about 4-5 ounces, sliced
1 clove garlic, peeled and smashed
8 ounces white mushrooms, cleaned and sliced
2
1
⁄2 tablespoons unbleached flour
1
⁄4 cup plus 2 tablespoons sherry
8 ounces cremini (baby portobello) mushrooms, cleaned,
stems removed, and sliced
4 cups chicken or vegetable stock
1
⁄8 teaspoon kosher salt
1
⁄8 teaspoon dried thyme
Place dried porcini mushrooms in a heatproof bowl. Cover with boiling
water and let stand for 30 minutes. After 30 minutes, drain mushrooms,
strain (through a sieve lined with a coffee filter) and reserve cooking
liquid. Chop the mushrooms and reserve.
Place 2 tablespoons of the butter in a 3-quart sauté pan over medium
heat. When butter has melted, add onions and garlic. Sauté lightly until
onions have softened, about 8 minutes. Add fresh white mushrooms in
2 batches. Stir mushrooms over medium-high heat until lightly browned,
about 6 to 7 minutes. Reduce heat to medium-low and stir in 2 table-
spoons of the flour. Continuously stir mixture for about a minute. Add
1
⁄4
cup sherry and scrape the bottom of the pan of all that has stuck to it.
If needed, add
1
⁄2 cup of the stock to scrape anything that remains.
Pour mixture out into a bowl to reserve. Wipe out pan and add the
remaining tablespoon of butter. Sauté the cremini mushrooms until
lightly browned. Stir in chopped porcini. Add remaining half tablespoon
of flour and stir for about a minute. Stir in 2 tablespoons of sherry,
dislodging any flavorful brown bits that remain on bottom of pan.
Add one-half cup of the stock if necessary. Add the reserved cooked
mushrooms, salt, thyme,
1
⁄2 cup mushroom soaking liquid, and
remaining stock to the sauté pan. Bring mixture to a boil and then
reduce to a simmer. Simmer for about 20 to 30 minutes.
Insert the Cuisinart
®
Smart Stick
®
into the mixture making certain the
protective guard is submerged. Carefully blend using a circular motion,
moving the blender over the surface of the pan and through the gravy.
Serve immediately or store sealed in refrigerator for up to 5 days.
Nutritional information per
1
⁄3-cup serving:
Calories 49 (44% from fat) • carb. 4g • pro. 2g • fat 2g • sat. fat 1g
• chol. 6mg • sod. 147mg • calc. 5mg • fiber 1g
16