Text 7690, 76 rader
Skriven 2011-02-26 05:50:00 av DAVE DRUM (1:261/1381)
Ärende: Gourmet 977
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mixed-Mushroom & Tarragon Gravy
 Categories: Sauces, Herbs, Poultry, Mushrooms, Wine
      Yield: 4 servings
 
      2 oz Dried porcini mushrooms
      2 c  Boiling water
    1/4 c  Unsalted butter
      1 lg Shallot; chopped
      3 lg Garlic cloves; chopped
    1/2 lb Fresh crimini; stemmed, caps
           - sliced
    1/2 lb Fresh shiitake; stemmed,
           - caps sliced
      1 ts Chopped fresh thyme
      1 ts Chopped fresh sage
      1 c  Dry vermouth or dry white
           - wine
  4 1/4 c  Ultimate Turkey Stock;
           - divided
           +=OR=+
  4 1/4 c  Chicken broth; divided
    1/2 c  Crème fraîche
      5 ts Cornstarch
  1 1/2 ts Chopped fresh tarragon
 
  Ingredient info: Dried porcini and crème fraîche are
  available at many supermarkets and at specialty foods
  stores.
  
  The technique: On Thanksgiving, do-aheads are key. This
  super-savory gravy can be made a day ahead. All you have to
  do before serving is heat it up and stir in some tarragon.
  
  The payoff: No last-minute pan-scraping and reducing
  required.
  
  Place dried porcini in large bowl. Pour 2 cups boiling water
  over. Let stand until soft, stirring occasionally, about 1
  hour. Using slotted spoon, transfer porcini to small bowl.
  Cool porcini, then chop. Pour porcini soaking liquid into
  medium bowl, leaving sediment behind.
  
  Melt butter in large skillet over medium-high heat. Add
  shallot and garlic. Stir 15 seconds. Add fresh mushrooms,
  thyme, and sage. Sauté until mushrooms are tender, 6 to 7
  minutes. Transfer mushrooms to bowl. Add vermouth to
  skillet; boil 3 minutes, scraping up browned bits. Add 4
  cups stock, fresh-mushroom mixture, porcini, and porcini
  liquid. Boil 10 minutes.
  
  Whisk in crème fraîche. Stir 1/4 cup stock and cornstarch in
  bowl to dissolve; mix into gravy. Cook until gravy coats
  spoon, about 5 minutes. Season with salt and pepper.
  
  DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
  Rewarm before continuing.
  
  Whisk tarragon into gravy and serve.
  
  by Bruce Aidells
  
  Bon Appétit | November 2010
  
  Yield: Makes about 7 cups
  
  MM Format by Dave Drum - 12 November 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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