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Wild Mushroom Gravy

turkey, christmas, sauces

1 package (1/3 oz) dried porcini mushrooms
pan drippings; from turkey
1 can (10 oz) chicken stock
1/3 cup all-purpose flour
1/2 teaspoon dried sage
1/4 teaspoon (each) salt and pepper

In bowl, soak mushrooms in 1 1/2 cups boiling water for 15 minutes. Drain in paper towel-lined sieve, reserving liquid. Finely chop mushrooms; set aside. Pour pan drippings into large measuring cup; skim off fat, reserving 1/4 cup fat. Add mushroom liquid, stock and enough water to make 4 cups. Set aside. Pour reserved fat back into roasting pan. Stir in flour, sage, salt, pepper and reserved mushrooms; cook, stirring, over medium heat for 1 minute. Gradually whisk in stock mixture and bring to boil, stirring and scraping up brown bits from bottom of pan. Reduce heat and simmer, stirring often, for 2 minutes or until thickened.

Contributor: Canadian Living - December, 1999

Yield: about 4 cups

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