Recipe: Rich Mushroom Gravy (using dried and fresh mushrooms)

RICH MUSHROOM GRAVY

1/4 ounce dried mushrooms
1 cup boiling water
1 medium onion, diced
3 garlic cloves, minced
2 tablespoons unsalted butter
4 ounces fresh mushrooms, chopped
2 tablespoons unbleached flour
1/2 teaspoon paprika
1/4 teaspoon dried thyme
3 cups vegetable broth
1 teaspoon salt (or to taste
1/2 teaspoon freshly-ground black pepper (or to taste)
1 1/2 teaspoons balsamic vinegar (or to taste)

Soak the dried mushrooms in the boiling water for 10 minutes.

Saute the onion and garlic in the butter over medium-high heat for 5 minutes.

Add the fresh mushrooms and cook another 5 minutes or until the onion is translucent and the mushrooms are tender.

Stir in the flour, paprika, and thyme. Slowly stir in the broth.

Strain the mushroom soaking liquid and set aside; mince the rehydrated mushrooms.

Add the minced mushrooms and mushroom liquid to the gravy. Cook for 15 minutes or until slightly thickened.

Add the salt, pepper, and balsamic vinegar. Serve hot.

Note from source: This gravy is a bit of work, but it is definitely worth it! A good sauce really makes a difference in a meal. Use a variety of dried mushrooms like shiitake, wood ears, and inexpensive Chilean mushrooms. This can be made ahead and reheated, as it does not get extremely thick.

Makes 3 1/2 cups
Source: 'Tis The Season by Nanette Blanchard