MIXED-MUSHROOM AND TARRAGON GRAVY

Mixed-Mushroom and Tarragon Gravy image

Provided by evelynathens

Categories Sauces

Time 1h45m

Yield 7 cups

Number Of Ingredients 14

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2 ounces dried porcini mushrooms
2 cups boiling water
1/4 cup unsalted butter
1 large shallot, chopped (about 1/2 cup)
3 large garlic cloves, chopped
1/2 lb fresh crimini mushroom, stemmed and sliced (baby bellas)
1/2 lb fresh shiitake mushroom, stemmed and sliced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
1 cup dry vermouth or 1 cup dry white wine
4 1/4 cups low-salt chicken broth, divided
1/2 cup creme fraiche
5 teaspoons cornstarch
1 1/2 teaspoons chopped fresh tarragon

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.

Nutrition Facts : Calories 202.6, Fat 14, SaturatedFat 8.4, Cholesterol 40.7, Sodium 477.1, Carbohydrate 15.9, Fiber 2.1, Sugar 4.1, Protein 5.9