Cuisinart HB154PCJU, Инструкция по эксплуатации

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2
Mushroom Gravy
Serves 5
50g dried porcini mushrooms
3 tbsp unsalted butter
1 medium onion, (approx. 130g), sliced
1 clove garlic, peeled and crushed
225g white mushrooms, cleaned and sliced
2½ tbsp plain flour
90ml sherry
225g cremini (baby portobello) mushrooms, cleaned, stems removed, and sliced
880ml chicken or vegetable stock
Pinch salt
Pinch dried thyme
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Place dried porcini mushrooms in a heatproof bowl. Cover with boiling water and let stand for
30 minutes. After 30 minutes, drain mushrooms, strain (through a sieve or line with a coffee
filter paper) and reserve cooking liquid. Chop the mushrooms and reserve.
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Place 2 tbsp of the butter in a small sauté pan over medium heat. When butter has melted, add
onions and garlic. Sauté lightly until onions have softened, approximately 8 minutes.
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Add fresh white mushrooms in 2 batches. Stir mushrooms over medium-high heat until lightly
browned, approximately 6 to 7 minutes. Reduce heat to medium-low and stir in 2 tbsp of the
flour. Continuously stir mixture for approximately 1 minute. Add 60ml sherry and scrape the
bottom of the pan clean. If needed, add 110ml of the stock to scrape anything that remains.
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Pour mixture out into a bowl to reserve. Wipe out pan and add the remaining tbsp of butter.
Sauté the cremini mushrooms until lightly browned. Stir in chopped porcini. Add remaining ½