Mushroom Gravy


1/4 cup dried porcini mushrooms
3 tbs unsalted butter
1 medium onion, sliced
2 cloves garlic, smashed
1/2 lb button mushrooms, stems removed and sliced
2 and 1/2 tbs ap flour
1/4 cup plus 2 tbs dry sherry
1/2 lb cremini mushrooms, stems removed and sliced
4 cups chicken stock
kosher salt and black pepper to taste
1 tsp dried thyme
This is a super rich gravy with deep flavors that uses Porcini, button and cremini mushrooms. 

  • Place the dried porcini mushrooms in a bowl, and cover with boiling water and let stand for 30 minutes.
  • Drain using a wire mesh strainer and reserve the liquid.
  • Chop the Mushrooms and reserve.
  • place 2 tbs of butter in a saute pan over medium heat.
  • When butter has melted, add onions and garlic.
  • Saute lightly until onions have softened, about 8 minutes.
  • Add the button mushrooms in 2 batches and stir over medium high heat until lightly browned, about 6-7 minutes.
  • Reduce heat to medium-low and stir in 2 tbs of the flour.
  • Continuously stir mixture for about 1 minute.
  • Add the sherry and scrape the bottom to remove all of the crispy bits.
  • Pour the mixture out into a bowl and reserve.
  • Wipe out the pan and add the remaining tbs of butter.
  • Saute the cremini mushrooms until lightly browned.
  • Stir in the chopped cremini and add the remaining half tbs of flour and stir for about 1 minute, then stir in 2 tbs of sherry and dislodge any brown bits remaining in the pan.
  • Add 1 half cup of the stock if necessary.
  • Add the reserved cooked remaining stock to the saute pan.
  • Bring mixture to a boil and then reduce heat to a simmer.
  • Simmer for 20-30 minutes.
  • Allow the gravy to cool for 30 minutes, then add to a food processor or blender and blend until smooth.
  • Return the saute pan, gently simmer, taste for seasoning and adjust if necessary.




35 min


30 min


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