THEME: Wild Mushroom Gravy

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Jamie R

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Nov 17, 2010, 12:34:00 AM11/17/10

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WILD MUSHROOM GRAVY

1 ounce dried porcini mushrooms (or substitute favorite dried wild mushrooms)
1 cup hot water
5 tablespoons butter, divided
1/4 cup minced onion
1/4 cup flour
3 cups turkey or chicken stock or broth
1/4 cup dry sherry

Place the dried mushrooms in a medium bowl and pour the hot water over them. Let stand about 30 minutes to allow the mushrooms to reconstitute. Strain and reserve 1/4 cup of the liquid. Coarsely chop the mushrooms and set aside.

In a small skillet, melt 1 tablespoon of the butter. Add the mushrooms and onions and saute until onions are slightly golden. Remove from the heat and set aside.

In a medium saucepan, melt the remaining 4 tablespoons of butter (skimmed fat from degreased pan juices can be substituted). Whisk in the flour and cook about 2 minutes. Stir in the mushroom mixture. Gradually whisk in the chicken stock, reserved mushroom liquid and sherry. Bring to a boil, stirring constantly until mixture thickens. Transfer to a warmed gravy boat and serve.

Makes about 4 cups; analysis per 1/4-cup serving.

From the Free Press Test Kitchen

Tested by Susan Selasky for the Free Press Test Kitchen

50 calories (70% from fat), 4 grams fat (2 grams sat. fat), 3 grams carbohydrate, 1 gram protein, 46 mg sodium, 10 mg cholesterol, 2 mg calcium, 0 grams fiber