Things You'll Need:
- 2 peeled and diced carrots
- 1 stalk chopped celery
- 4 oz. dried porcini mushrooms
- dry thyme
- 2/3 c. Madeira
- 1 lb. white sliced mushrooms
- 1 medium onion chopped
- pepper to taste
- salt to taste
- 1 1/2 tsp. fresh thyme
- 6 c. turkey stock
- 4 tbsp. unsalted butter
- Cheesecloth
- Groceries
- Chef's Knives
- Blenders
- Chef's Knives
- Food Processors
- Gravy Boats
- Mixing Bowls
- Peelers
- Saucepans
- Skillets
- Slotted Spoons
- Wire Whisks
- Saucepans
- Mixing bowls
- Skillets
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Step 1
Cover dried mushrooms with warm water in a bowl and let stand for 30 minutes.
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Step 2
Remove mushroom pieces with a slotted spoon, reserving water.
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Step 3
Strain the reserved water through a paper towel, reserving liquid. Set aside.
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Step 4
Put stock in a saucepan and boil over high heat until the stock has been reduced to 3 cups.
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Step 5
Melt 3 tbsp. butter in a skillet. Add carrots, onion and celery, and cook over low heat, stirring occasionally, until the vegetables are soft, about 15 minutes.
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Step 6
Add half the white mushrooms to the skillet and sauté 10 minutes.
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Step 7
Pour Madeira, reduced stock and mushroom liquid into skillet and bring to a boil. Reduce heat to low and simmer 10 minutes.
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Step 8
Pour skillet mixture into a blender or food processor and puree.
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Step 9
In the saucepan that previously held the stock, melt the rest of the butter over medium-high heat and add the wild mushrooms, along with the rest of the white mushrooms. Sauté until mushrooms are golden.
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Step 10
Pour pureed mixture into saucepan with mushrooms, and add salt and pepper to taste.
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Step 11
Pour gravy into a gravy boat and serve.
