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Mushroom Gravy
A flavourful gravy when you have no roast to start with. Makes about 5 cups (1.25 L)
1⁄4 cup (50 ml) dried porcini mushrooms
3tablespoons (45 ml) unsalted butter
1medium onion, about
1clove garlic, peeled and smashed
8ounces (227 g) white mushrooms, cleaned and sliced 21⁄2 tablespoons (37.5 ml) unbleached flour
1⁄4 cup (50 ml) plus 2 tablespoons (30 ml) sherry
8ounces (227 g)cremini (baby portobello) mushrooms, cleaned, stems removed, and sliced
4cups (1 L) chicken or vegetable stock
1⁄8 teaspoon (0.5 ml) kosher salt
1⁄8 teaspoon (0.5 ml) 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 (30 ml) of the butter in a
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