Wild Mushroom Gravy
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes about 7 cups
Ingredients
- 2 ounces dried porcini mushrooms
- 4 cups poultry stock or low-salt chicken broth, divided
- 2 tablespoons unsalted butter, divided
- 1 pound fresh wild and domestic mushrooms such as chanterelle, shitake and crimini, cleaned, stemmed and sliced
- ½ cup dry white wine, divided
- 3 tablespoons turkey fat drippings or unsalted butter
- ¼ cup unbleached all-purpose flour
- 1 large shallot, chopped (about ½ cup)
- 3 large garlic cloves, chopped
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh sage leaves
- ½ cup crème fraîche
- 1½ teaspoons chopped fresh tarragon
Procedure
Make sure to save the turkey neck and giblets, except the liver, to make a delicious stock to flavor your gravy.
Add stock and dried porcinis to a medium saucepan, place over medium-high heat. Bring to a simmer and reduce heat to low, cover and steep dried mushrooms while preparing gravy.
In a large skillet over medium-high heat, add knob of butter. When foam subsides, add mushrooms to cover the bottom of the pan in a single layer. Season mushrooms with salt and pepper, and cook until browned and tender, about 3 minutes. Add enough wine to the pan to deglaze, when pan is almost dry, transfer mushrooms to a plate or bowl and set aside, repeat cooking procedure with remaining mushrooms.
In a large skillet or empty turkey roasting pan, over medium-high heat, add turkey fat drippings. Add shallot and garlic. Cook until translucent, about a minute. Reduce heat to medium-low, whisk in flour to make a thick paste, called a roux; cook until flour just lightly colors and smells like toasted almonds, about 2 minutes.
Strain stock through a fine-mesh sieve into a large liquid measuring cup or pitcher. Increase the heat under the skillet with the roux to medium-high. Slowly pour stock into the skillet while whisking vigorously. Once gravy is thickened and bubbling, add sautéed mushrooms and herbs. Reduce heat to a simmer and cook for 10 minutes, or until gravy has a rich velvety texture. Taste and adjust seasoning with salt and pepper. (Recipe can be prepared up to this stage 1 to 2 days ahead, cover and refrigerate, rewarm before continuing.)
To finish: Whisk crème fraîche and tarragon into gravy and serve.
Add stock and dried porcinis to a medium saucepan, place over medium-high heat. Bring to a simmer and reduce heat to low, cover and steep dried mushrooms while preparing gravy.
In a large skillet over medium-high heat, add knob of butter. When foam subsides, add mushrooms to cover the bottom of the pan in a single layer. Season mushrooms with salt and pepper, and cook until browned and tender, about 3 minutes. Add enough wine to the pan to deglaze, when pan is almost dry, transfer mushrooms to a plate or bowl and set aside, repeat cooking procedure with remaining mushrooms.
In a large skillet or empty turkey roasting pan, over medium-high heat, add turkey fat drippings. Add shallot and garlic. Cook until translucent, about a minute. Reduce heat to medium-low, whisk in flour to make a thick paste, called a roux; cook until flour just lightly colors and smells like toasted almonds, about 2 minutes.
Strain stock through a fine-mesh sieve into a large liquid measuring cup or pitcher. Increase the heat under the skillet with the roux to medium-high. Slowly pour stock into the skillet while whisking vigorously. Once gravy is thickened and bubbling, add sautéed mushrooms and herbs. Reduce heat to a simmer and cook for 10 minutes, or until gravy has a rich velvety texture. Taste and adjust seasoning with salt and pepper. (Recipe can be prepared up to this stage 1 to 2 days ahead, cover and refrigerate, rewarm before continuing.)
To finish: Whisk crème fraîche and tarragon into gravy and serve.
Wild Mushroom Gravy
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes about 7 cups
Ingredients
- 2 ounces dried porcini mushrooms
- 4 cups poultry stock or low-salt chicken broth, divided
- 2 tablespoons unsalted butter, divided
- 1 pound fresh wild and domestic mushrooms such as chanterelle, shitake and crimini, cleaned, stemmed and sliced
- ½ cup dry white wine, divided
- 3 tablespoons turkey fat drippings or unsalted butter
- ¼ cup unbleached all-purpose flour
- 1 large shallot, chopped (about ½ cup)
- 3 large garlic cloves, chopped
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh sage leaves
- ½ cup crème fraîche
- 1½ teaspoons chopped fresh tarragon
Procedure
Make sure to save the turkey neck and giblets, except the liver, to make a delicious stock to flavor your gravy.
Add stock and dried porcinis to a medium saucepan, place over medium-high heat. Bring to a simmer and reduce heat to low, cover and steep dried mushrooms while preparing gravy.
In a large skillet over medium-high heat, add knob of butter. When foam subsides, add mushrooms to cover the bottom of the pan in a single layer. Season mushrooms with salt and pepper, and cook until browned and tender, about 3 minutes. Add enough wine to the pan to deglaze, when pan is almost dry, transfer mushrooms to a plate or bowl and set aside, repeat cooking procedure with remaining mushrooms.
In a large skillet or empty turkey roasting pan, over medium-high heat, add turkey fat drippings. Add shallot and garlic. Cook until translucent, about a minute. Reduce heat to medium-low, whisk in flour to make a thick paste, called a roux; cook until flour just lightly colors and smells like toasted almonds, about 2 minutes.
Strain stock through a fine-mesh sieve into a large liquid measuring cup or pitcher. Increase the heat under the skillet with the roux to medium-high. Slowly pour stock into the skillet while whisking vigorously. Once gravy is thickened and bubbling, add sautéed mushrooms and herbs. Reduce heat to a simmer and cook for 10 minutes, or until gravy has a rich velvety texture. Taste and adjust seasoning with salt and pepper. (Recipe can be prepared up to this stage 1 to 2 days ahead, cover and refrigerate, rewarm before continuing.)
To finish: Whisk crème fraîche and tarragon into gravy and serve.
Add stock and dried porcinis to a medium saucepan, place over medium-high heat. Bring to a simmer and reduce heat to low, cover and steep dried mushrooms while preparing gravy.
In a large skillet over medium-high heat, add knob of butter. When foam subsides, add mushrooms to cover the bottom of the pan in a single layer. Season mushrooms with salt and pepper, and cook until browned and tender, about 3 minutes. Add enough wine to the pan to deglaze, when pan is almost dry, transfer mushrooms to a plate or bowl and set aside, repeat cooking procedure with remaining mushrooms.
In a large skillet or empty turkey roasting pan, over medium-high heat, add turkey fat drippings. Add shallot and garlic. Cook until translucent, about a minute. Reduce heat to medium-low, whisk in flour to make a thick paste, called a roux; cook until flour just lightly colors and smells like toasted almonds, about 2 minutes.
Strain stock through a fine-mesh sieve into a large liquid measuring cup or pitcher. Increase the heat under the skillet with the roux to medium-high. Slowly pour stock into the skillet while whisking vigorously. Once gravy is thickened and bubbling, add sautéed mushrooms and herbs. Reduce heat to a simmer and cook for 10 minutes, or until gravy has a rich velvety texture. Taste and adjust seasoning with salt and pepper. (Recipe can be prepared up to this stage 1 to 2 days ahead, cover and refrigerate, rewarm before continuing.)
To finish: Whisk crème fraîche and tarragon into gravy and serve.