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porcini mushrooms boiling water butter shallot garlic crimini shiitake mushrooms thyme fresh sage white wine chicken broth Creme Fraiche cornstarch tarragon porcini
Viewed: 40 - Published at: 9 years agoIngredients
- 2 ounces dried porcini mushrooms
- 2 cups boiling water
- 1/4 cup (1/2 stick) unsalted butter
- 1 large shallot, chopped (about 1/2 cup)
- 3 large garlic cloves, chopped
- 1/2 pound fresh crimini (baby bella) mushrooms, stemmed, caps sliced
- 1/2 pound fresh shiitake mushrooms, stemmed, caps sliced
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh sage
- 1 cup dry vermouth or dry white wine
- 4 1/4 cups
- or low-salt chicken broth, divided
- 1/2 cup creme fraiche
- 5 teaspoons cornstarch
- 1 1/2 teaspoons chopped fresh tarragon
- ingredient info: Dried porcini and creme fraiche are available at many supermarkets and at specialty foods stores.
Method
- 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. Saute 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 creme fraiche. 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:
- Whisk tarragon into gravy and serve.
