Mixed-Mushroom and Tarragon Gravy
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 7 cups
- 2 cups boiling water
- 1/4 cup (1/2 stick) unsalted butter
- 5 teaspoons cornstarch
- 1 teaspoon chopped fresh thyme
- 1/2 cup crã¨me fraã®che
- 3 large garlic cloves, chopped
- 1 teaspoon chopped fresh sage
- Carbohydrate 20 g(7%)
- Cholesterol 30 mg(10%)
- Fat 13 g(20%)
- Fiber 3 g(13%)
- Protein 7 g(15%)
- Saturated Fat 7 g(37%)
- Sodium 75 mg(3%)
- Calories 237
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.
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.
