This silky-textured gravy is rich in flavor and amazingly low in calories. It can be made up to four days ahead, then warmed just before serving.
1 0.7-oz. pkg. dried porcini mushrooms
12 oz. cremini mushrooms, coarsely chopped (6 cups)
2 shallots, finely chopped
2 large cloves garlic, minced (2 tsp.)
3 Tbs. whole-wheat flour
2 cups low-sodium mushroom or vegetable broth
1 cup medium-bodied red wine, like Pinot Noir or Zinfandel
2 Tbs. tomato paste
1 4-inch sprig rosemary
- Place porcini mushrooms in bowl, and cover with 2 cups boiling water. Let stand 15 minutes. Remove porcini and squeeze liquid back into bowl; coarsely chop porcini. Reserve liquid.
- Coat skillet with olive oil cooking spray and heat over medium heat. Add cremini mushrooms, shallots, garlic, and porcini, and sauté 2 minutes. Cover, reduce heat to low, and cook 15 minutes, stirring once or twice.
- Sprinkle in flour and sauté 2 minutes. Stir in broth, wine, tomato paste, rosemary, reserved porcini liquid, and 2 cups water. Bring to a boil, reduce heat to low, and simmer, partially covered, 30 minutes.
- Strain through fine-mesh sieve into saucepan, and discard mushrooms. Bring to a boil, reduce heat to medium-low and simmer, uncovered, 8 minutes, or until reduced to 4 cups. Season with salt and pepper.
Makes 4 cups