Porcini Mushroom Gravy
by Claire Criscuolo, RN

Dried porcini mushrooms have a rich, earthy flavor and I love using them in a tomato sauce and in this rich gravy. It's delicious over Garlic Mashed Potatoes and over your favorite stuffing.

Buy dried porcini mushrooms in the produce section of supermarkets or in specialty stores.

Makes about 3 1/4 cups

½ Ounce dried porcini mushrooms 2 Cups hot tap water 3 Tablespoons trans-fat free margarine or butter 2 Cloves garlic, finely chopped 1 Small yellow onion, finely chopped 1 Medium shallot, finely chopped 3 Tablespoons unbleached all purpose flour 1 Cup dairy milk or soymilk 1 Tablespoon Marsala wine salt and pepper to taste

Place the dried mushrooms in a large bowl, pour hot tap water over them, and allow them to soften for about 20 minutes. Using your hands, gently rub each mushroom and swish the mushrooms around in the water to remove any grit. Allow them to rest for 10 minutes so the grit will sink to the bottom of the bowl. Using a slotted spoon, lift out the mushrooms so that the grit remains at the bottom. Strain the soaking liquid through a fine mesh strainer set over a bowl and reserve it. Finely chop the mushrooms. Heat the butter in a large skillet over medium-low heat. Add the chopped mushrooms, garlic, onion, and shallot. Cover and cook, stirring occasionally, for 5 minutes, or until the onion has softened. Sprinkle the flour evenly over the vegetables. Stir well to mix. Cook, uncovered, for about 2 minutes, stirring frequently. Add the reserved soaking water, milk, Marsala, salt and pepper. Stir well to combine. Raise the heat to medium and bring to a boil, stirring frequently. Cook at a medium boil, stirring frequently, for 8-10 minutes, or until the mixture thickens. Taste for seasonings.