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Fresh and dried mushrooms stewed together with smoky bourbon give this gravy the depth that normally comes from meat. Shallots and garlic are broken down while simmering in the mixture to create a thick, gravy-like consistency, so be sure to stir the mixture vigorously and often. To grind the dried porcinis, pulse them in a spice mill or crush them in a resealable plastic bag with a heavy frying pan or rolling pin.

Double mushroom gravy

1 hour. Makes about 4 cups.

ingredients

  • ½ cup of daily extra virgin olive oil
  • 6 large shallots (10 ounces), divided in four lengthwise and cut thinly in the transverse direction
  • 8 large cloves of garlic, halved lengthwise and then cut thinly in the transverse direction
  • 1 ½ pounds of whole cremini mushrooms, trimmed and divided into quarters
  • 4 sprigs of thyme
  • Kosher salt and freshly ground black pepper
  • ½ ounce dried porcini mushrooms, finely ground
  • ¼ cup bourbon
  • 1 cup of vegetable or mushroom broth, plus more

Instructions

  1. Mix the oil, shallots, garlic and 1 teaspoon of salt in a large saucepan. Put on medium heat and cook, stirring often (you don't want them to stick or burn), until the shallots are transparent and soft, about 10 minutes.
  2. Add the creminis, thyme and a good pinch of salt and pepper. Increase the heat to medium and cook, stirring often, until the mushrooms release their juices and then absorb again, about 25 minutes. They are going to sizzle in the oil again.
  3. Add the mushroom powder and stir for 1 minute. Add the bourbon and stir well, scrape all the pieces out of the pan until the alcohol burns out, 2 to 3 minutes. Add the stock and bring to the boil, often stirring. Discard the 4 thyme stalks and season with salt and pepper. For a thinner gravy, add more stock. Stay warm on low heat until ready to serve.

variations

  • Red Wine Mushroom Jus: Replace the bourbon with a dry red wine.
  • Button Mushroom Jus: Replace the white mushrooms with the creminis.

Make ahead: The gravy can be stored in an airtight container for a maximum of 5 days. Bring to the boil before serving.

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