- 56 g dried porcini mushrooms
- 2 cups boiling water
- 2 T butter
- 1 large shallot, chopped
- 3 large cloves garlic, chopped
- 225 g portabellini mushrooms, chopped
- 225 g shiitake mushrooms, chopped
- 1 t thyme, chopped
- 1 t sage, chopped
- 1 cup dry vermouth or dry white wine
- 4¼ cups chicken stock
- ½ cup crème fraîche
- 5 t corn flour
- 1½ t fresh tarragon, chopped
Place the porcini in a large bowl.
Pour over the water and allow to stand until soft, stirring occasionally, about 1 hour. Using a slotted spoon, transfer the porcini to a small bowl. Cool, then chop. Pour the soaking liquid into a bowl, leaving the sediment behind.
Melt the butter in a large pan over a medium-high heat. Add the shallot and garlic and stir for 15 seconds. Add the fresh mushrooms, thyme and sage. Sauté until the mushrooms are tender, about 6–7 minutes. Transfer the mushrooms to a bowl.
Add the vermouth to the pan and boil for 3 minutes, scraping any browned bits. Add 4 cups stock, the fresh mushroom mixture, porcini, and porcini liquid. Boil for 10 minutes.
Whisk in the crème fraîche. Mix ¼ cup stock and the corn our until dissolved, then mix into the gravy. Cook until the gravy coats a spoon, about 5 minutes. Season to taste.