Vegetarian Mushroom Gravy

Ingredients

• 2 tablespoons small dried porcini pieces
• 5 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil (or more, be generous)
• 1 pound golden chanterelles or a mix of cremini and oyster mushrooms, sliced 1/2 inch thick
• Salt
• Freshly ground pepper
• 1/4 cup flour
• 4 cups chicken stock or low-sodium broth

Instructions

1. Steep dried mushrooms in boiling water until rehydrated, and remove mushrooms from liquid. Mix in broth powder. Make mixture up to 4 cups.
2. Heat olive oil in pan over medium high heat. Sauté mushrooms for about 15 minutes until done. Salt them when adding to pan.
3. Move mushrooms to food processor and make them as smooth as you want.
4. In pan, make a roux with 1 tbsp butter and 1/4 cup of flour until lightly brown.
5. Add mushrooms back to pan, along with the remaining butter.
6. Add broth. Whisk until thickened. Add salt and pepper to taste.
7. Cook for about 5 minutes more.

Briana & Ivy, Thanksgiving Tuesday Nov 20 2018

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