Mushroom Gravy
A flavorful gravy when you have no roast to start with. Makes about 5 cups
1⁄4 cup dried porcini mushrooms
3tablespoons unsalted butter
1medium onion, about
1clove garlic, peeled and smashed
8ounces white mushrooms, cleaned and sliced 21⁄2 tablespoons unbleached flour
1⁄4 cup plus 2 tablespoons sherry
8ounces cremini (baby portobello) mushrooms, cleaned, stems removed, and sliced
4cups chicken or vegetable stock
1⁄8 teaspoon kosher salt
1⁄8 teaspoon dried thyme
Place dried porcini mushrooms in a heatproof bowl. Cover with boiling water and let stand for 30 minutes. After 30 minutes, drain mushrooms, strain (through a sieve lined with a coffee filter) and reserve cooking liquid. Chop the mushrooms and reserve.
Place 2 tablespoons of the butter in a
2 batches. Stir mushrooms over
Add
Insert the Cuisinart® Smart Stick® into the mixture making certain the protective guard is submerged. Carefully blend using a circular motion, moving the blender over the surface of the pan and through the gravy. Serve immediately or store sealed in refrigerator for up to 5 days.
Nutritional information per
Calories 49 (44% from fat) • carb. 4g • pro. 2g • fat 2g • sat. fat 1g
• chol. 6mg • sod. 147mg • calc. 5mg • fiber 1g
16