Mushroom and Red Wine Gravy Recipe

Mushroom and Red Wine Gravy

Makes 2 cups

Try this sauce with tofu steaks, mashed potatoes, or polenta. If you like a mellower gravy, stir in a few tablespoons of cream at the end.

½ oz. dried porcini mushrooms
2 Tbs. unsalted butter
1 Tbs. olive oil
10 oz. cremini mushrooms, coarsely chopped
1 clove garlic, minced (1 tsp.)
2 Tbs. all-purpose flour
1 ½ cups dry red wine, such as Merlot
½ tsp. minced fresh rosemary

1. Pour 1 1/2 cups water over porcini in bowl; steep 30 minutes. Strain liquid through coffee filter, reserving liquid and mushrooms separately. Chop porcini.

2. Heat butter and oil in skillet over medium-low heat. Add cremini mushrooms, cover, and cook 20 minutes, or until browned. Uncover, add garlic, and cook 30 seconds.

3. Stir flour into mushrooms. Add 1/2 cup wine to pan, and scrape up brown bits. Stir in remaining 1 cup wine, reserved mushroom liquid, and porcini. Simmer 7 minutes, or until sauce has reduced by half. Stir in rosemary.