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Classic Mushroom Gravy

The chopped fresh mushrooms in this gravy provide the texture of giblets. The gravy can be prepared up to one day ahead, then reheated over low heat.

  • servings: 10

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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

Cook's Note

The gravy can be prepared up to one day ahead, then reheated over low heat.

Directions

  1. Step 1

    In a large saucepan, bring stock to a low boil over medium heat; cook until reduced by half, about 30 minutes.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.

Source
Martha Stewart Living, November Holiday 2003

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