• 7servings
  • 45minutes

Rate this recipe:

Nutrition Info . . .

VitaminsA, B2, B9, D
MineralsCopper, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 ounces dried porcini mushrooms

  2. 2 cups boiling water

  3. 1/4 cup (1/2 stick) unsalted butter

  4. 1 large shallot, chopped (about 1/2 cup)

  5. 3 large garlic cloves, chopped

  6. 1/2 pound fresh crimini (baby bella) mushrooms, stemmed, caps sliced

  7. 1/2 pound fresh shiitake mushrooms, stemmed, caps sliced

  8. 1 teaspoon chopped fresh thyme

  9. 1 teaspoon chopped fresh sage

  10. 1 cup dry vermouth or dry white wine

  11. 4 1/4 cups Ultimate Turkey Stock or low-salt chicken broth, divided

  12. 1/2 cup creme fraiche

  13. 5 teaspoons cornstarch

  14. 1 1/2 teaspoons chopped fresh tarragon

  15. ingredient info: Dried porcini and creme fraiche are available at many supermarkets and at specialty foods stores.

Instructions Jump to Ingredients ↑

  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. 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.

  2. Whisk tarragon into gravy and serve.


Send feedback