Mushroom Gravy

Name: Mushroom Gravy
Yield: Makes 3 cups
Ingredients: 4 cups homemade or store-bought low-sodium chicken or beef stock (or a mix, see note above); 1/2 ounces dried porcini mushrooms; 6 tablespoons tablespoons butter; 6 ounces cremini mushrooms, stemmed, cleaned, and roughly chopped; 6 ounces shiitake mushrooms, stemmed, cleaned, and roughly chopped; 4 tablespoons flour; 2 tablespoons dry sherry; Kosher salt and freshly ground black pepper

Mushroom Gravy was pinched from <a href="http://www.seriouseats.com/recipes/2014/02/mushroom-gravy-sauce-recipe.html" target="_blank">www.seriouseats.com.</a>

"[Photographs: Joshua Bousel] Note: Use vegetable stock in place of the chicken and beef to make this gravy vegetarian. About the author: Joshua Bousel brings you new, tasty condiment every other Wednesday and a recipe for weekend grilling every other Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill...."

INGREDIENTS

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4 cups homemade or store-bought low-sodium chicken or beef stock (or a mix, see note above)

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1/2 ounces dried porcini mushrooms

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6 tablespoons tablespoons butter

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6 ounces cremini mushrooms, stemmed, cleaned, and roughly chopped

•

6 ounces shiitake mushrooms, stemmed, cleaned, and roughly chopped

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4 tablespoons flour

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2 tablespoons dry sherry

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Kosher salt and freshly ground black pepper

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