Mixed-Mushroom and Tarragon Gravy

Submitted by evelynathens

"From Bon Appetit, November 2010."

 

• Ready In: 1hr 45mins
• Ingredients: 14
• Yields: 7 cups

ingredients

• 2 ounces dried porcini mushrooms
• 2 cups boiling water
• 1⁄4 cup unsalted butter
• 1 large shallot, chopped (about 1/2 cup)
• 3 large garlic cloves, chopped
• 1⁄2 lb fresh crimini mushroom, stemmed and sliced (baby bellas)
• 1⁄2 lb fresh shiitake mushroom, stemmed and sliced
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh sage
• 1 cup dry vermouth or 1 cup dry white wine
• 4 1⁄4 cups low-salt chicken broth, divided
• 1⁄2 cup creme fraiche
• 5 teaspoons cornstarch
• 1 1⁄2 teaspoons chopped fresh tarragon

directions

1. 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.
2. Melt butter in large skillet over medium-high heat. Add shallot and garlic. Stir 15 seconds. Add fresh mushrooms, thyme, and sage. Sauté 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 crème fraîche. 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.).
3. Whisk tarragon into gravy and serve.