Porcini Mushroom Gravy

[ Photographs: Joshua Bousel ]

About the author: Joshua Bousel brings you new, tasty condiment every other Wednesday and a recipe for weekend grilling every other Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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Porcini Mushroom Gravy

About This Recipe

Yield:Makes 3 cups
Active time:20 minutes
Total time:45 minutes
This recipe appears in: Sauced: Five Turkey Gravy Variations for Thanksgiving

Ingredients

  • 4 cups turkey drippings or stock
  • 1/2 ounce dried porcini mushrooms
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 tablespoons dry sherry
  • 1 tablespoon heavy cream
  • Kosher salt and freshly ground black pepper

Procedures

  1. 1

    Bring turkey drippings or stock to a boil over medium high heat in a medium saucepan. Remove from heat and add in mushrooms. Let steep until mushrooms are tender, about 15 minutes. Drain mushrooms, reserving stock. Finely chop mushrooms.

  2. 2

    Melt butter over medium high heat in medium saucepan. Add in mushroom and cook, stirring occasionally, until mushrooms start to brown around the edges, about 5 minutes.

  3. 3

    Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes.

  4. 4

    Gradually add in reserved turkey drippings or stock in a steady stream, whisking constantly. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes.Stir in sherry and heavy cream and continue to cook until warmed through, about 1 minute. Season with salt and pepper to taste. Serve immediately or store in an airtight container in refrigerator for up to a week, reheating over medium-low heat before serving.

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