Cuisinart Blender CSB-75 User Manual

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16
Mushroom Gravy
A flavorful gravy when you have no roast to start with.
Makes about 5 cups
1
⁄4 cup dried porcini mushrooms
3 tablespoons unsalted butter
1 medium onion, about 4-5 ounces, sliced
1 clove garlic, peeled and smashed
8 ounces white mushrooms, cleaned and sliced
2
1
⁄2 tablespoons unbleached flour
1
⁄4 cup plus 2 tablespoons sherry
8 ounces cremini (baby portobello) mushrooms, cleaned,
stems removed, and sliced
4 cups chicken or vegetable stock
1
⁄8 teaspoon kosher salt
1
⁄8 teaspoon dried thyme
Put dried porcini mushrooms in a heatproof bowl. Cover with boiling
water and let stand for 30 minutes. After 30 minutes, drain mushrooms,
strain (through a sieve lined with a coffee filter) and reserve cooking
liquid. Chop the mushrooms and reserve.
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onions have softened, about 8 minutes. Add fresh white mushrooms in
2 batches. Stir mushrooms over medium-high heat until lightly browned,
about 6 to 7 minutes. Reduce heat to medium-low and stir in 2 table-
spoons of the flour. Continuously stir mixture for about a minute. Add
1
⁄4
cup sherry and scrape the bottom of the pan of all that has stuck to it.
If needed, add
1
⁄2 cup of the stock to scrape anything that remains.
Pour mixture out into a bowl to reserve. Wipe out pan and add the
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lightly browned. Stir in chopped porcini. Add remaining half tablespoon
of flour and stir for about a minute. Stir in 2 tablespoons of sherry,
dislodging any flavorful brown bits that remain on bottom of pan.
Add one-half cup of the stock if necessary. Add the reserved cooked
mushrooms, salt, thyme,
1
⁄2 cup mushroom soaking liquid, and
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reduce to a simmer. Simmer for about 20 to 30 minutes.
Insert the hand blender into the mixture making certain the protective
guard is submerged. Carefully blend on Low using a circular motion,
moving the blender over the surface of the pan and through the gravy.
Serve immediately or store sealed in refrigerator for up to 5 days.
Nutritional information per
1
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