- 6 cups Brown Turkey Stock (http://www.marthastewart.com/262801/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
- In a large saucepan, bring stock to a low boil over medium heat; cook until reduced by half, about 30 minutes.
- 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.
- 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.
- 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.
- 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.
The gravy can be prepared up to one day ahead, then reheated over low heat.