• 21 Ratings

The chopped fresh mushrooms in this gravy provide the texture of giblets.

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Cook's Notes

The gravy can be prepared up to 1 day ahead, then reheated over low heat.

Reviews

21 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 0