Mushrooms add so much flavor to gravy, it's criminal more people don't make this recipe. Make a difference! Try it this Thanksgiving, or whenever you serve a turkey or chicken. As an added bonus, this gravy can be made ahead of time, since it doesn't use pan drippings. Yields 4 cups.
Instructions
1. Cover dried mushrooms with warm water in a bowl and let stand for 30 minutes.
2. Remove mushroom pieces with a slotted spoon, reserving water.
3. Strain the reserved water through a paper towel, reserving liquid. Set aside.
4. Put stock in a saucepan and boil over high heat until the stock has been reduced to 3 cups.
5. Melt 3 tbsp. butter in a skillet. Add carrots, onion and celery, and cook over low heat, stirring occasionally, until the vegetables are soft, about 15 minutes.
6. Add half the to the skillet and saute 10 minutes.
7. Pour Madeira, reduced stock and mushroom liquid into skillet and bring to a boil. Reduce heat to low and simmer 10 minutes.
8. Pour skillet mixture into a blender or food processor and puree.
9. In the saucepan that previously held the stock, melt the rest of the butter over medium-high heat and add the wild mushrooms, along with the rest of the . Saute until mushrooms are golden.
10. Pour pureed mixture into saucepan with mushrooms, and add salt and pepper to taste.
11. Pour gravy into a gravy boat and serve.
Tags: minutes Pour, mixture into, white mushrooms