Mixed Mushroom and Tarragon Gravy

By Chez_Alexander

Ingredients

• 2 oz dried porcini mushrooms
• 2 cups boiling water
• 1/4 cup butter
• 1 large shallot, chopped
• 3 large garlic cloves, chopped
• 1/2 lb fresh baby bella mushrooms, stemmed, caps sliced
• 1/2 lb fresh shitake mushrooms, stemmed, caps sliced
• 1 tsp chopped fresh thyme
• 1 tsp chopped fresh sage
• 1 cup dry vermouth or dry white wine
• 4 1/4 cups chicken stock, divided (4 cups / 1/4 cup)
• 1/2 cup creme fraiche
• 5 tsp cornstarch
• 1 1/2 tsp chopped tarragon

Preparation

Step 1

1. Place dried porcini in bowl. Pour 2 cups boiling water over. Let stand until soft, stirring occasionally, about 1 hour.

2. Using slotted spoon, transfer porcini to small bowl. Cool porcini, then chop. Pour porcini soaking liquid into medium bowl, leaving sediment behind.

3. Melt butter in large skillet over medium-high heat. Add shallot and garlic. Stir for 15 seconds. Add fresh mushrooms, thyme, and sage. Saute until mushrooms are tender, 6-7 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 for 10 minutes. Whisk in creme fraiche. 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.

Makes 6 servings. Each serving = 4 Weight Watchers points.