MUSHROOM RAGOUT 'GRAVY'
I never make gravy. Some people find that perplexing, but I don't like it - there's just too much fat involved. Instead, I make this mushroom ragout and spoon it over the turkey and on the side.
Provided by Martha Rose Shulman
Categories sauces and gravies
Time 1h30m
Yield 6 to 8 side dish servings, more as gravy
Number Of Ingredients 13
Steps:
- Place dried mushrooms in a bowl or tempered glass measuring cup, and pour on 2 cups boiling water. Let soak 30 minutes while you prepare the other ingredients.
- Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices, and set aside the liquid in the bowl. Then rinse the mushrooms, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely.
- Heat oil in a large, heavy nonstick skillet or saucepan over medium heat, and add onion or shallots. Cook, stirring often, until tender, about 5 minutes. Add the garlic, stir together for about 30 seconds, and then add in all the mushrooms except the reconstituted porcini mushrooms and salt to taste. Cook, stirring often, until mushrooms begin to soften and to sweat, about 5 minutes.
- Add the flour and continue to cook mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the wine, and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, 5 to 10 minutes.
- Add rosemary and sage or thyme, stir together, and stir in mushroom soaking liquid and stock. Bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until mushrooms are thoroughly tender and fragrant and the surrounding broth is thick and gravy-like, about 20 minutes. If you want a thicker "gravy," remove a cup and blend until smooth in a blender or a food processor fitted with the steel blade. Stir back into the ragout.
- Remove from the heat, stir in some freshly ground pepper, taste and adjust salt. Set aside in the refrigerator overnight.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 409 milligrams, Sugar 3 grams
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PK Gameing
[email protected]This gravy is a great way to add flavor to your favorite dishes. I've used it on chicken, pork, and beef, and it's always a hit.
Perry
[email protected]I'm not a big fan of gravy, but I loved this one. It's so flavorful and creamy, and it really elevated the dish I served it with.
SuSanTo Sharma
[email protected]This gravy is delicious! I used it on chicken and it was the perfect addition. It's so flavorful and creamy.
Vashawn Johnson
[email protected]I made this gravy for my family and they loved it. It's so easy to make and it's a great way to add flavor to your favorite dishes.
Daniel Ewing
[email protected]This gravy is a great way to use up leftover mushrooms. It's also a great way to add flavor to your favorite dishes.
noah carrillo
[email protected]I'm not a big fan of mushrooms, but I loved this gravy. It's so creamy and flavorful, and it really elevated the dish I served it with.
Blazeshardrs
[email protected]This is the best mushroom ragout gravy I've ever had. It's so rich and flavorful, and it's the perfect addition to any meal.
mdappl sarkar
[email protected]I love this gravy! It's so versatile and it can be used on so many different dishes.
Nadiope Jimreeves
[email protected]This gravy is a great way to add flavor to your favorite dishes. I've used it on chicken, pork, and beef, and it's always a hit.
2Ethan
[email protected]I was really impressed with this mushroom ragout gravy. It was easy to make and it tasted amazing. I will definitely be making it again.
Qadeer Ajmal
[email protected]This gravy is delicious! I made it for my husband and he loved it. It's so flavorful and creamy, and it's the perfect addition to any meal.
Shahzad Lakhan
[email protected]I've made this mushroom ragout gravy several times now, and it's always a winner. It's so easy to make, and it's a great way to use up leftover mushrooms. I also love that it can be made ahead of time, so it's perfect for busy weeknights.
behlool babar
[email protected]This mushroom ragout gravy was a hit with my family! The flavors were rich and complex, and the gravy was the perfect consistency. I served it over mashed potatoes and roasted chicken, and it was a meal that everyone enjoyed.