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1
Place porcinis in a small heatproof bowl.
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2
Bring water to a boil and pour over porcinis.
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3
Let sit until softened, about 12 minutes.
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4
Using a fork, transfer porcinis to a cutting board (be careful not to disturb the gritty sediment on the bottom of the bowl).
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5
Finely chop the porcinis; set aside.
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6
Slowly pour 3/4 cup of the soaking liquid into a measuring cup, leaving the sediment behind; set aside.
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7
Discard the remaining liquid.
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8
Heat 1 tablespoon of the oil in a large frying pan over medium-high heat until shimmering.
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9
Add cremini mushrooms, season with salt and pepper, and cook, stirring rarely, until mushrooms have released their liquid and softened, about 3 minutes.
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10
Transfer to a medium heatproof bowl; set aside.
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11
Reduce heat to medium, add remaining 3 tablespoons oil, and heat until shimmering.
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12
Add bay leaf, shallot, and reserved chopped porcinis, season with salt and pepper, and saute, stirring occasionally, until shallots begin to soften, about 3 minutes.
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13
Add wine and scrape up any browned bits from the bottom of the pan.
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14
Cook until wine has almost completely evaporated, about 1 minute.
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15
Sprinkle flour into the pan and cook, stirring frequently, until flour has a toasted aroma, about 3 minutes.
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16
Whisk in broth, soy sauce, and reserved porcini soaking liquid and simmer, whisking constantly, until gravy has thickened, about 3 minutes.
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17
Strain through a fine-mesh strainer set over the reserved bowl of cremini mushrooms; discard solids in the strainer.
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18
Stir to combine.
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19
Taste and season with salt and pepper as needed.
