Mixed-Mushroom and Tarragon Gravy |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 4 |
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From Bon Appetit, November 2010. Ingredients:
2 ounces dried porcini mushrooms |
2 cups boiling water |
1/4 cup unsalted butter |
1 large shallot, chopped (about 1/2 cup) |
3 large garlic cloves, chopped |
1/2 lb fresh crimini mushroom, stemmed and sliced (baby bellas) |
1/2 lb fresh shiitake mushroom, stemmed and sliced |
1 teaspoon chopped fresh thyme |
1 teaspoon chopped fresh sage |
1 cup dry vermouth or 1 cup dry white wine |
4 1/4 cups low-salt chicken broth, divided |
1/2 cup creme fraiche |
5 teaspoons cornstarch |
1 1/2 teaspoons chopped fresh tarragon |
Directions:
1. 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.
2. 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.).
3. Whisk tarragon into gravy and serve.
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