Mushroom Gravy

Name: Mushroom Gravy
Cuisine: United States
Ingredients: 1½ teaspoons chopped fresh thyme, or ½ teaspoon dried; ⅔ cup Madeira; 1 pound sliced white mushrooms; 1 celery stalk, chopped; 1 medium onion, diced; 2 carrots, peeled and diced; 4 tablespoons unsalted butter; 6 cups Turkey or Chicken Stock; Salt and freshly ground pepper; Salt and freshly ground pepper; 1½ teaspoons chopped fresh thyme, or ½ teaspoon dried; 4 ounces mixed dried wild mushrooms or dried porcini mushrooms; 6 cups Turkey or Chicken Stock; 4 ounces mixed dried wild mushrooms or dried porcini mushrooms

Preparation info

Makes
4 cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

This and most other gravies are greatly enhanced by the addition of defatted and deglazed pan drippings from the turkey.

Ingredients

4 ounces mixed dried wild mushrooms or dried porcini mushrooms
6 cups Turkey or

Americas
United States
Sauce
Dinner
Gluten-free

Method

In a bowl, cover the dried mushrooms with warm water and let stand 30 minutes. Remove mushroom pieces with a skimmer, then strain liquid through several thicknesses of cheesecloth, a paper towel, or a coffee filter, reserving the liquid.
In a 2-quart saucepan, reduce the stock to 3 cups to make a rich base for the gravy.
In a medium sk