Mushroom Gravy – Thanksgiving 2018

We make this vegetarian gluten free gravy every thanksgiving as a second gravy option because everyone needs gravy on their mashed potatoes and stuffing for Thanksgiving.  I use vegetable broth instead of turkey broth and leave out the tarragon because I don’t like tarragon.

Mixed Mushroom and Tarragon Gravy

Bon Appetit – 2010

• 2 ounces dried porcini mushrooms (PJH: I use just 1/2 – 1 ounce as they are so pricey)
• 2 cups boiling water
• 1/4 cup (1/2 stick) unsalted butter
• 1 large shallot, chopped (about 1/2 cup)
• 3 large garlic cloves, chopped
• 1/2 pound fresh crimini (baby bella) mushrooms, stemmed, caps sliced
• 1/2 pound fresh shiitake mushrooms, stemmed, caps sliced
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh sage
• 1 cup dry vermouth or dry white wine
• 4 1/4 cups Ultimate Turkey Stock or low-salt chicken broth, divided (PJH: I use vegetarian broth to keep in vegetarian)
• 1/2 cup crème fraîche
• 5 teaspoons cornstarch
• 1 1/2 teaspoons chopped fresh tarragon