Thanksgiving: Easy Make-Ahead Mushroom Gravy

Thanksgiving Recipes: Part Deux! I love this easy mushroom gravy because it can be completely made ahead, unlike most gravies. It also goes really well with a lot of different proteins. I’ve served this with a beef tenderloin, chicken, turkey, and pork cutlets. All were delicious. So enjoy this wonder sauce America and Happy Thanksgiving!

 Make-Ahead Porcini Mushroom Gravy, serves 6

Ingredients:

  • 1 oz dreid porcini mushrooms
  • 2 cups chicken broth
  • 4 sprigs thyme divided into two sprigs
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon butter
  • 2 Tablespoons brandy or white wine
  • 1 onion, finely chopped
  • 1 lb white or baby bella mushrooms
  • 2 garlic cloves, crushed or finely chopped
  • 2 Tablespoons cream

Equipment:

  • Small sauce pan for steeping the mushrooms
  • Sauté pan for sautéing vegetables and cooking the sauce.

The Process:

Steeped porcini mushrooms

1) Steeping your dried mushrooms: In a small sauce pan, bring the stock to a boil. When the stock begins to boil, add your dried mushrooms. Cover the pot and turn the heat off. Let the mushrooms steep and reconstitute for at least 30 minutes. Remove the mushrooms from the pot making sure to reserve the steeping liquid. This is basically a mushroom broth and it is packed with lots of mushroom goodness. Chop up your reconstituted mushrooms and set them as well as the mushroom steeping liquid aside.

2) In a sauté pan, melt the butter and olive oil over medium low heat. When the butter has melted, add the onions. Sauté the onions until clear and translucent, about 5 minutes. Add the garlic and thyme to the pan and cook for another 30 seconds stirring constantly to keep the garlic from burning.

Sautéd mushrooms with poricinis and porcini liquor from steeping

3) Add the sliced mushrooms to the pan. Sauté the mushrooms making sure to stir them every few minutes until they are tender.

4) Add the wine/sherry/brandy, stock, and porcini mushrooms. Turn the heat up to medium high and bring the liquid to a low boil. When the liquid just begins to boil, turn the heat back down to low and simmer the the sauce for about 15-20 minutes until the liquid has reduced in volume a by a tablespoon or two.

6) Over low heat, add the cream to your sauce. Let the sauce cook for a few minutes more. Season with salt and freshly cracked pepper to taste. Garnish with fresh chopped parsley.

The finished gravy

C and S Note: This gravy is great because it stores really well in the fridge or freezer and doesn’t turn into weird gelatinous mess like a traditional brown gravy made with a roux. Store it in an airtight container for up to 3-4 days and reheat in the microwave when reaady to serve. I like to make this a day or to ahead of the big Thanksgiving meal and store it in the fridge. Then I just reheat it in a small sauce pan and pour any meat or turkey drippings into the sauce for added flavor. This way I’m not slaving over gravy like a crazy lady two minutes before everyone sits down to eat.

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