- 7
- 45 mins
- 105 mins
Ingredients
- 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 vermouth or 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
- ingredient info: Dried porcini and crème fraîche are available at many supermarkets and at specialty foods stores.
Preparation
Step 1
Preparation
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 vermouth 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.
DO AHEAD: Can be made 1 day ahead. Cool,
cover, and chill. Rewarm before continuing.
Whisk tarragon into gravy and serve.
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