Reviews Add Rating & Review 21 Ratings 5 star values: 4 4 star values: 6 3 star values: 9 2 star values: 2 1 star values: 0
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Gallery Classic Mushroom Gravy Recipe Summary Servings: 10 Yield: Makes 3 cups
Ingredients Ingredient Checklist 6 cups Brown Turkey Stock 1/2 ounce dried porcini mushrooms (about 1/2 cup) 1 cup boiling water 2 tablespoons unsalted butter 1 package (10 ounces) white mushrooms, trimmed and cut into 1/4-inch dice Coarse salt and freshly ground pepper 3 tablespoons all-purpose flour 1/2 cup Madeira or sherry
Cook’s Notes The gravy can be prepared up to 1 day ahead, then reheated over low heat.
Gallery Classic Mushroom Gravy
Recipe Summary Servings: 10 Yield: Makes 3 cups
Gallery
Classic Mushroom Gravy
Classic Mushroom Gravy
Classic Mushroom Gravy
Recipe Summary Servings: 10 Yield: Makes 3 cups
Recipe Summary
Servings: 10 Yield: Makes 3 cups
Servings: 10
Yield: Makes 3 cups
10
Makes 3 cups
Ingredients
Ingredients
- 6 cups Brown Turkey Stock 1/2 ounce dried porcini mushrooms (about 1/2 cup) 1 cup boiling water 2 tablespoons unsalted butter 1 package (10 ounces) white mushrooms, trimmed and cut into 1/4-inch dice Coarse salt and freshly ground pepper 3 tablespoons all-purpose flour 1/2 cup Madeira or sherry
Directions
In a large saucepan, bring stock to a low boil over medium heat; cook until reduced by half, about 30 minutes.
Meanwhile, place porcini in a small bowl, and cover with boiling water. Let soak until porcini are soft, about 10 minutes. Remove porcini, and gently squeeze out excess water; finely chop. Set aside.
Heat butter in a medium saucepan over medium-high heat until foamy. Add white mushrooms, and season with salt and pepper. Add reserved porcini. Cook, stirring, until white mushrooms are soft, about 10 minutes.
Sprinkle flour over mushroom mixture, and cook until flour starts to brown, a few minutes more. Add wine; deglaze pan, scraping up browned bits on bottom and sides with a wooden spoon.
Stir stock into mushroom mixture. Bring to a gentle simmer over very low heat, and cook until thickened slightly, about 30 minutes. If gravy thickens too much, thin with a little water or stock. Season with salt and pepper; serve hot.
Cook’s Notes The gravy can be prepared up to 1 day ahead, then reheated over low heat.
Cook’s Notes
The gravy can be prepared up to 1 day ahead, then reheated over low heat.
Reviews
Add Rating & Review 21 Ratings 5 star values: 4 4 star values: 6 3 star values: 9 2 star values: 2 1 star values: 0
Reviews
Add Rating & Review 21 Ratings 5 star values: 4 4 star values: 6 3 star values: 9 2 star values: 2 1 star values: 0
Add Rating & Review
21 Ratings 5 star values: 4 4 star values: 6 3 star values: 9 2 star values: 2 1 star values: 0
21 Ratings 5 star values: 4 4 star values: 6 3 star values: 9 2 star values: 2 1 star values: 0
21 Ratings 5 star values: 4 4 star values: 6 3 star values: 9 2 star values: 2 1 star values: 0
5 star values: 4 4 star values: 6 3 star values: 9 2 star values: 2 1 star values: 0
All Reviews for Classic Mushroom Gravy
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Classic Mushroom Gravy
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
