Mixed-mushroom And Tarragon Gravy

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 2 ounces dried porcini mushrooms
• 2 cups boiling water
• 1/4 cup unsalted butter
• 1 large shallot, chopped (about 1/2 cup)
• 3 large garlic cloves, chopped
• 1/2 lb fresh crimini mushroom, stemmed and sliced (baby bellas)
• 1/2 lb fresh shiitake mushroom, stemmed and sliced
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh sage
• 1 cup dry vermouth or 1 cup dry wine
• 4 1/4 cups low-salt chicken broth, divided
• 1/2 cup creme fraiche
• 5 teaspoons cornstarch
• 1 1/2 teaspoons chopped fresh tarragon

Recipe

• 1 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.
• 2 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.).
• 3 whisk tarragon into gravy and serve.