PORCINI MUSHROOM GRAVY RECIPE
2 x 14g packages Misty Mountain Dried Porcini
- 1 tbsp olive oil
- 2 shallots, minced
- 2 tbsp garlic, minced
- 1/2 cup dry red wine
- 2 cups vegetable broth
- 2 tbsp flour
- 2 tsp thyme
- Salt and pepper, to taste
Place the dried porcini mushrooms in a small bowl and cover with 1 cup of hot water. Let sit for 15 minutes.
Meanwhile, heat the olive oil in a sauce pan on medium and sauté the shallots until caramelized, for about 5 minutes. Add the garlic and sauté for 2 more minutes. Add the wine to the pan and loosen up any brown bits. Add the vegetable broth and simmer on medium high heat until the gravy reduces and begins to thicken, for about 15 minutes.
While the gravy is reducing, remove the porcini mushrooms from the bowl, reserving the liquid. Give them a gentle squeeze to release excess liquid. Chop the porcinis into a small dice and set aside. Using a small ladle, remove the reserved liquid 1 spoonful at a time into another small bowl, being careful to leave the sediment at the bottom of the bowl behind. Add the flour to the reserved liquid, and whisk together until dissolved.
When the gravy is finished reducing, add the diced porcinis, reserved liquid mixture, and thyme to the pan, and simmer on medium for 5 minutes. Season with salt and pepper to taste.