This is a great addition to the holiday table for vegetarians or meat-eaters. A rich, thick gravy that is excellent on garlic smashed potatoes or Yorkshire pudding.
1 stick butter
¼ pound white mushrooms, chopped
¼ pound crimini mushrooms, chopped
1 ounce dried wild mushrooms
3 large shallots, minced
1/3 cup flour
1 cup red wine
¼ cup cream
freshly ground black pepper
Rehydrate the dried mushrooms in 3 cups of hot water until soft. Reserve the liquid and chop the mushrooms.
Melt ½ stick butter in a large sauté pan. Add mushrooms and shallot; cook over medium heat, stirring frequently until the liquid is cooked off and the mushrooms brown.
Add and melt ½ stick butter; over low hear, stir in flour and cook for 2 minutes, stirring frequently. Stir in cream, then mushroom liquid, then wine; simmer 6-8 minutes until thick. Season with salt and pepper to taste. Puree if you’d like it to be smooth.
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