Doppelbock Wild Mushroom Gravy
Wild mushrooms not only add texture and flavor, but give this gravy an earthiness that complements a turkey or chicken.
Ingredients:
4 Ounce Butter, unsalted
2 Each Shallots, peeled and diced
2 Pound Mixed mushrooms: Crimini, Button, Chanterelle, Oyster, Black
Trumpets, Morel, Puffballs, Portobello, Porcini Mushrooms, cleaned and sliced or quartered12 Ounce Doppelbock or Beer*
2 Quart Stock, Chicken, Turkey or Mushroom, reduced to 4 cups
Sea Salt and PepperDirections:
To prep and clean the mushrooms: use a wet paper towel to help remove some of the dirt, pine needles and any other debris from the outside of the fungus. In a dutch oven or large pot over medium heat, add butter. Once melted add the shallots and sauté for 2-3 minutes. Add the mixed mushrooms, a pinch of salt and sauté for 8-10 minutes, or until the mushrooms have released their water and start to caramelize. If the pan isn't large enough, saute mushrooms in batches. Deglaze the pan with the Doppelbock, stirring till the beer has reduced by half and then add the reduced stock. Bring to a boil, turn heat down to a low simmer and cook for 20-30 minutes. Taste and season with salt and pepper. I don’t use a roux (butter and flour) to thicken my gravy, as I like to condense the flavors instead of just thickening them. This will yield a richer tasting gravy.Dried mushrooms can be used for this recipe, in replace of fresh. To use, first soak the dried mushrooms in stock added to a large bowl for 30 minutes, to re-hydrate them. Scoop the mushrooms out of the stock using a slotted spoon or skimmer. Then strain the stock through a sieve lined with a coffee filter of clean paper towel, into a pot to reduce. This will remove any dirt or debris that might be in the dried mushrooms. *Beer, you can use a wide range of beers for this gravy. A low hopped Barleywine, Brown Ale, English Mild, Stout, Oktoberfest or Oud Bruin would be good substitutes and create a special gravy.
