Mushroom Gravy

By LittleValley

Ingredients

• 6 cups brown turkey stock
• 1/2 oz dried porcini mushrooms
• 1 cup boiling water
• 2 T unsalted butter
• 1 package (10 oz) white mushrooms, trimmed and cut into 1/4 inch pieces
• Coarse salt and freshly ground pepper
• 3 T all purpose flour
• 1/2 cup sherry

Preparation

Step 1

1.In a large saucepan, bring stock to a low boil over medium heat, cook until reduced by half. About 30 minutes.
2.Meanwhile, place porcini mushrooms in a small bowl and cover with boiling water. Let soak until soft. Remove from water and gently squeeze out excess water. Chop and set aside.
3.Heat butter in a medium saucepan over medium high heat until foamy. Add white mushrooms and season with salt and pepper. Add porcini. Cook, stirring until white mushrooms are soft, about 10 minutes.
4.Sprinkle flour over mushroom mixture and cook until flour starts to brown. Add wine and deglaze pan, scraping up browned bits on bottom and sides with a wooden spoon.
5.Stir stock into mushroom mixture. Bring to a gentle simmer over very low heat and cook until thickened slightly, about 30 minutes.