Porcini Mushroom Gravy

1. 1

   Soak mushrooms in warm water for 5 minutes.

2. 2

   In 2-quart saucepan, heat canola oil over medium heat. Whisk in flour until blended and continue stirring until roux is lightly browned and develops nutty aroma.

3. 3

   Whisk in broth, optional salt and onion powder. Bring to a gentle boil until just thickened, stirring. Cook and stir for 1 minute. Remove from heat and season with pepper. Add softened mushrooms and any soaking liquid.

4. 4

   Puree gravy in food processor or food mill. Return mixture to saucepan. Heat just to a simmer.

* Per serving · 4 servings · Values may vary.

No additional tips available.