Ingredients

How to make it

  • On Thanksgiving, do-aheads are key. This super-savory gravy can be made a day ahead. All you have to do before serving is heat it up and stir in some tarragon. No last-minute pan-scraping and reducing required.
  • Dried porcini and crème fraîche are available at many supermarkets and at specialty foods stores.
  • •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. 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.
  • •Whisk tarragon into gravy and serve.

Reviews & Comments 4

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  • elgourmand 3 years ago
    Nice, very nice. This would go well on very lightly cooked broccoli and like that. Thanks for the post. RJ
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  • 22566 3 years ago
    Very nice recipe.
    Thank-you
    Hope your day has gone well.
    Kind Regards
    Joyce
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  • mrcooksalot 3 years ago
    Great on grilled Ribeye's or on mashed taters these mushrooms rate for sure.
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  • superfoodman 3 years ago
    Sound super!
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