Mushroom Gravy - Cuisinart CSB800U User Manual

Mushroom Gravy

Serves 5
50g dried porcini mushrooms
3 tbsp unsalted butter
1 medium onion, (approx. 130g), sliced
1 clove garlic, peeled and crushed
225g white mushrooms, cleaned and sliced
2½ tbsp plain flour
90ml sherry
225g cremini (baby portobello) mushrooms, cleaned, stems removed, and sliced
880ml chicken or vegetable stock
Pinch salt
Pinch dried thyme
ß Place dried porcini mushrooms in a heatproof bowl. Cover with boiling water and let stand for 30
minutes. After 30 minutes, drain mushrooms, strain (through a sieve lined with a coffee filter) and reserve
cooking liquid. Chop the mushrooms and reserve.
ß Place 2 tbsp of the butter in a small sauté pan over medium heat. When butter has melted, add onions
and garlic. Sauté lightly until onions have softened, approximately 8 minutes.
ß Add fresh white mushrooms in 2 batches. Stir mushrooms over medium-high heat until lightly browned,
approximately 6 to 7 minutes. Reduce heat to medium-low and stir in 2 tbsp of the flour. Continuously
stir mixture for approximately a minute. Add 60ml sherry and scrape the bottom of the pan clean.
If needed, add 110ml of the stock to scrape anything that remains.
ß Pour mixture out into a bowl to reserve. Wipe out pan and add the remaining tbsp of butter. Sauté the
cremini mushrooms until lightly browned. Stir in chopped porcini. Add remaining ½ tbsp of flour and stir for
approximately a minute. Stir in 2 tbsp of sherry, dislodging any flavourful brown bits that remain on bottom of pan.
ß Add 110ml of the stock if necessary. Add the reserved cooked mushrooms, salt, thyme, 110ml mushroom
soaking liquid, and remaining stock to the sauté pan. Bring mixture to the boil and then reduce to a
simmer. Simmer for about 20 to 30 minutes.
ß Insert the hand blender into the mixture ensuring the protective anti-splash guard is submerged.
Carefully blend using a circular motion, moving the blender over the surface of the pan and through the
gravy. Serve immediately or store sealed in the fridge for up to 5 days.
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