Recipe: Mixed-Mushroom and Tarragon Gravy
Description: Make and share this Mixed-Mushroom and Tarragon Gravy recipe from Food.com.
Ingredients: [{"text": "2 ounces dried porcini mushrooms"}, {"text": "2 cups boiling water"}, {"text": "1/4 cup unsalted butter"}, {"text": "1 large shallot, chopped (about 1/2 cup)"}, {"text": "3 large garlic cloves, chopped"}, {"text": "1/2 lb fresh crimini mushroom, stemmed and sliced (baby bellas)"}, {"text": "1/2 lb fresh shiitake mushroom, stemmed and sliced"}, {"text": "1 teaspoon chopped fresh thyme"}, {"text": "1 teaspoon chopped fresh sage"}, {"text": "1 cup dry vermouth or 1 cup dry white wine"}, {"text": "4 1/4 cups low-salt chicken broth, divided"}, {"text": "1/2 cup creme fraiche"}, {"text": "5 teaspoons cornstarch"}, {"text": "1 1/2 teaspoons chopped fresh tarragon"}]
Instructions: Place dried porcini in large bowl. Pour 2 cups boiling water over. Let stand until soft, stirring occasionally, about 1 hour. Using slotted spoon, transfer porcini to small bowl. Cool porcini, then chop. Pour porcini soaking liquid into medium bowl, leaving sediment behind.
Melt butter in large skillet over medium-high heat. Add shallot and garlic. Stir 15 seconds. Add fresh mushrooms, thyme, and sage. Saut&eacute; until mushrooms are tender, 6 to 7 minutes. Transfer mushrooms to bowl. Add vermouth to skillet; boil 3 minutes, scraping up browned bits. Add 4 cups stock, fresh-mushroom mixture, porcini, and porcini liquid. Boil 10 minutes. Whisk in cr&egrave;me fra&icirc;che. Stir 1/4 cup stock and cornstarch in bowl to dissolve; mix into gravy. Cook until gravy coats spoon, about 5 minutes. Season with salt and pepper. (DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.).
Whisk tarragon into gravy and serve.
