MIXED-MUSHROOM AND TARRAGON GRAVY

Mixed-Mushroom and Tarragon Gravy image

Provided by Bruce Aidells

Yield Makes about 7 cups

Number Of Ingredients 15

2 ounces dried porcini mushrooms
2 cups boiling water
1/4 cup (1/2 stick) unsalted butter
1 large shallot, chopped (about 1/2 cup)
3 large garlic cloves, chopped
1/2 pound fresh crimini (baby bella) mushrooms, stemmed, caps sliced
1/2 pound fresh shiitake mushrooms, stemmed, caps sliced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
1 cup dry vermouth or dry white wine
4 1/4 cups Ultimate Turkey Stock or low-salt chicken broth, divided
1/2 cup crème fraîche
5 teaspoons cornstarch
1 1/2 teaspoons chopped fresh tarragon
ingredient info: Dried porcini and crème fraîche are available at many supermarkets and at specialty foods stores.

Steps:

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.
Whisk tarragon into gravy and serve.