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Mushroom Gravy
A flavourful gravy when you have no roast to start with.
Makes about 5 cups (1.25 L)
1
⁄4 cup (50 ml) dried porcini mushrooms
3 tablespoons (45 ml) unsalted butter
1 medium onion, about 4-5 ounces (115 - 145 g), sliced
1 clove garlic, peeled and smashed
8 ounces (227 g) white mushrooms, cleaned and sliced
2
1
⁄2 tablespoons (37.5 ml) unbleached flour
1
⁄4 cup (50 ml) plus 2 tablespoons (30 ml) sherry
8 ounces (227 g)cremini (baby portobello) mushrooms, cleaned,
stems removed, and sliced
4 cups (1 L) chicken or vegetable stock
1
⁄8 teaspoon (0.5 ml) kosher salt
1
⁄8 teaspoon (0.5 ml) 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 (30 ml) of the butter in a 3-quart (3 L) 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 tablespoons (30 ml) of the flour. Continuously stir mixture
for about a minute. Add
1
⁄4 cup (50 ml) sherry and scrape the bottom of
the pan of all that has stuck to it. If needed, add
1
⁄2 cup (125 ml) 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 (7 ml) of flour and stir for about
a minute. Stir in 2 tablespoons (30 ml) of sherry, dislodging any flavour-
ful brown bits that remain on bottom of pan. Add one-half cup (125 ml)
of the stock if necessary. Add the reserved cooked mushrooms, salt,
thyme,
1
⁄2 cup (125 ml) 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 (75 ml) serving:
Calories 49 (44% from fat) • carb. 4g • pro. 2g • fat 2g • sat. fat 1g
• chol. 6mg • sod. 147mg • calc. 5mg • fiber 1g
16