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Porcini Gravy

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB3, B9, B12, D
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 oz 42g Dried porcini mushrooms

  2. 3/4 cup 177ml Hot water

  3. 2 tablespoons 30ml Butter

  4. 5 tablespoons 75ml All-purpose flour

  5. 2 cups 474ml Beef stock - fresh or canned

  6. 1/4 cup 59ml Dry vermouth

  7. 1/4 cup 59ml Milk

  8. 1/2 teaspoon 2 1/2ml Maggi liquid seasoning

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Soak the porcini in 3/4 cup hot water in a small bowl for 45 minutes.

  2. In a 4-quart pot melt the butter. Add the flour and cook together to form a roux.

  3. Do not brown. Whisk in the beef stock until smooth. Bring the sauce to a simmer and whisk until thickened and lump-free.

  4. Strain the liquid from the soaked porcini into the sauce. Chop the porcini coarsely and add to pot along with the vermouth, milk and Maggi.

  5. Simmer gently, uncovered, for 20 to 30 minutes. Salt and pepper to taste.

  6. This recipe makes about 3 1/2 cups of gravy.

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