Cuisinart CSB-75 Mushroom Gravy, 1⁄4cup dried porcini mushrooms 3tablespoons unsalted butter

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Mushroom Gravy

Mushroom Gravy

A flavorful gravy when you have no roast to start with. Makes about 5 cups

1⁄4cup dried porcini mushrooms

3tablespoons unsalted butter

1medium onion, about 4-5 ounces, sliced

1clove garlic, peeled and smashed

8ounces white mushrooms, cleaned and sliced

21⁄2tablespoons unbleached flour

1⁄4cup plus 2 tablespoons sherry

8ounces cremini (baby portobello) mushrooms, cleaned, stems removed, and sliced

4cups chicken or vegetable stock

1⁄8teaspoon kosher salt

1⁄8teaspoon dried thyme

Put 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.

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2 batches. Stir mushrooms over medium-high heat until lightly browned, about 6 to 7 minutes. Reduce heat to medium-low and stir in 2 table- spoons of the flour. Continuously stir mixture for about a minute. Add 1Ú4 cup sherry and scrape the bottom of the pan of all that has stuck to it. If needed, add 1Ú2 cup of the stock to scrape anything that remains. Pour mixture out into a bowl to reserve. Wipe out pan and add the

SFNBJOJOHUBCMFTQPPOPGCVUUFS4BVUÊUIFDSFNJOJNVTISPPNTVOUJM lightly browned. Stir in chopped porcini. Add remaining half tablespoon of flour and stir for about a minute. Stir in 2 tablespoons of sherry, dislodging any flavorful brown bits that remain on bottom of pan.

Add one-half cup of the stock if necessary. Add the reserved cooked mushrooms, salt, thyme, 1Ú2 cup mushroom soaking liquid, and SFNBJOJOHTUPDLUPUIFTBVUÊQBO#SJOHNJYUVSFUPBCPJMBOEUIFO reduce to a simmer. Simmer for about 20 to 30 minutes.

Insert the hand blender into the mixture making certain the protective guard is submerged. Carefully blend on Low 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 1⁄DVQTFSWJOH

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Contents Smart Stick Two Speed Hand Blender INSTRUCTION/ RECIPE BOOKLETCSB-75 Series 1. READ ALL INSTRUCTIONS IMPORTANT SAFEGUARDSCONTENTS SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLYPARTS AND FEATURES Note The blending blade is extremely sharp. Use caution when removing3. Motor Body Housing UNPACKING INSTRUCTIONSASSEMBLY 1. Low/High Button 2. Comfort Handle 3. Motor Body HousingPARTS 4. Detachable Blending Shaft 5. Blade Guard 6. Mixing CupOPERATION CLEANING AND MAINTENANCENever immerse the motor body in water TIPS AND HINTS FOR HAND BLENDERRECIPES SMOOTHIES AND DRINKS Blueberry Banana Antioxidant Smoothie Strawberry Kiwi Smoothie1cup frozen blueberries 1 small 41⁄2 ounces banana, sliced 3⁄4cup soy milk or fat free milkFrozen Coffee Frappé Peach Margarita3⁄4cup coffee ice cream or ice milk 1⁄3cup strongly brewed coffee may use espresso, chilledRed Raspberry Lemonade SOUPS Asparagus Soup1 12-ounce package frozen raspberries no sugar added, thawed 11⁄2cups superfine sugarYukon Gold Potato and Roasted Garlic Soup 1 ounce garlic cloves 8-12 cloves, peeled2 teaspoons extra virgin olive oil 1⁄2tablespoon unsalted butter 1 medium onion 5 ounces, peeled, cut into 1⁄2-inch piecesSAUCES Sweet Red Pepper Coulis 1tablespoon olive oil 1 medium yellow onion, peeled, roughly chopped6 cloves garlic, peeled and smashed 3 medium red bell peppers about 6 ounces each roughly choppedGreen Chile Sauce 11⁄2pounds Anaheim or green New Mexican chiles1 small onion approximately 31⁄4 ounces, quartered 1 large clove garlicRustic Tomato Roasted Red Pepper Sauce 2teaspoons extra virgin olive oil1 onion 5 to 6 ounces, peeled and cut into 1⁄2-inch pieces 1 carrot 2 ounces, peeled and cut into 1⁄2-inch piecesSIDE DISHES Parsnip & Sweet Potato Purée 11⁄2pounds parsnips, peeled and cut into 3⁄4- to 1-inch pieces1⁄2pound sweet potato, peeled and cut into 3⁄4- to 1-inch pieces 1 small onion 3 ounces, peeled and cut into 3⁄4- to 1-inch piecesMushroom Gravy 8 ounces white mushrooms, cleaned and sliced1⁄4cup dried porcini mushrooms 3tablespoons unsalted butter 1 medium onion, about 4-5 ounces, slicedPopovers 3⁄4cup all-purpose flour3⁄4cup reduced-fat milk or evaporated fat free milk 2large eggs 1 tablespoon unsalted butter, melted and cooled 1⁄2teaspoon saltEasy Creamy Guacamole DRESSINGS Basic Vinaigrette1 avocado, ripe, peeled, seeded, cut into 3⁄4-inch pieces 2 tablespoons fresh lemon or lime juiceCreamy Parmesan Roasted Garlic Dressing Mayonnaise1⁄3cup grated Parmesan cheese 4cloves roasted garlic 2 tablespoons fresh lemon juice 2 tablespoons red wine vinegarDESSERTS Berry Coulis Peaches & Cream1 12-ounce bag of frozen mixed berries, thawed 1⁄4cup granulated sugar 1⁄2teaspoon fresh lemon juiceCALIFORNIA RESIDENTS ONLY WARRANTYLimited Three-Year Warranty BEFORE RETURNING YOUR CUISINART PRODUCT Page G IB-11131 CoffeemakersBlenders JuicersHugo Description Version no IB-11131 Fold Size 197X114MM Saddle Stitched 24 ppCoating Gloss Varnishing in cover Color Cover 4CCMYK+1CBK Inside 1CBK+1CBK Date SEP-4-2012 Co-ordinator AndyChan