CSB-75 INSTRUCTION/ RECIPE BOOKLET

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Mushroom Gravy

A flavorful gravy when you have no roast to start with.

Makes about 5 cups

⁄4 cup dried porcini mushrooms

3 tablespoons unsalted butter

1 medium onion, about 4-5 ounces, sliced

1 clove garlic, peeled and smashed

8 ounces white mushrooms, cleaned and sliced

⁄2 tablespoons unbleached flour

⁄4 cup plus 2 tablespoons sherry

8 ounces cremini (baby portobello) mushrooms, cleaned,

stems removed, and sliced

4 cups chicken or vegetable stock

⁄8 teaspoon kosher salt

⁄8 teaspoon 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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onions have softened, about 8 minutes. Add fresh white mushrooms in

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

⁄4

cup sherry and scrape the bottom of the pan of all that has stuck to it.

If needed, add

⁄2 cup of the stock to scrape anything that remains.

Pour mixture out into a bowl to reserve. Wipe out pan and add the

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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,

⁄2 cup mushroom soaking liquid, and

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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

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INSTRUCTION/ RECIPE BOOKLET - Page 16