Turkey and Gravy is a must at the Thanksgiving table. I don't like regular gravy but mushroom gravy is a different story. I first tried mushroom gravy at PCC and always wanted to make it at home. So I did it this year. I used a recipe from PCC website slightly modifying it. Here it is.
Ingredients:
4 cups of vegetable broth
1 cup of water
1 ounce bag of dried porcini mushrooms
1/2 lb of crimini mushrooms, caps only, cleaned and sliced
1 large yellow onion, diced
3 tablespoons olive oil
1 tablespoon dried sage
2 teaspoons dried thyme
2 teaspoons ground rosemary
2 tablespoons sherry wine
5 teaspoons tamari
1/3 cup unbleached wheat flour
Salt and Pepper
Preparation:
1. In a large soup pot combine vegetable broth, water and dried porcini mushrooms. Bring to a boil and let boil on medium heat for about 10 minutes. Transfer into a blender and puree. Transfer back into the soup pot and keep hot.
2. On medium heat saute onions, crimini mushrooms in olive oil in a different pot for 5 minutes, add sage, thyme, and rosemary. Salt and pepper to taste. Let cook for about 10 minutes until mushrooms are cooked. Add all but 1 cup of hot broth, tamari and sherry wine. Stir and let cook on medium low for 2 minutes.
3. In a separate bowl whisk together flour and remaining 1 cup of hot broth. Add to the mushroom and onion mixture, stir and let cook another 4 minutes on medium low heat until thickens. Keep stirring. Transfer into a blender and puree. Taste for salt and add more if needed. Serve with turkey. Keep refrigerated.
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