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
OuncesButter, unsalted
OuncesButter, unsalted2Each Shallots, peeled and diced
Each Shallots, peeled and diced2PoundsMixed mushrooms: Crimini, Button, Chanterelle, Oyster, Black
PoundsMixed mushrooms: Crimini, Button, Chanterelle, Oyster, Black Trumpets, Morel, Puffballs, Portobello, Porcini Mushrooms, cleaned and sliced or quartered12 OuncesDoppelbock or Beer*
Doppelbock or Beer*2Quarts Stock, Chicken, Turkey or Mushroom, reduced to 4 cups
Quarts Stock, Chicken, Turkey or Mushroom, reduced to 4 cups Sea Salt and PepperDirections:
Prep and clean all the mushrooms. Using a wet paper towel will help remove some of the dirt, pine needles and any other debris. In a dutch oven or large pot over medium heat, add butter. Once melted add the shallots, and sauté for 2-3 minutes. Add 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 your pan isn't large enough, saute mushrooms in batches. Deglaze the pan with the Doppelbock, stirring till the beer has reduced by half and add the reduced stock. Bring to a boil, turn heat down to a 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 gravy, as I like to condense the flavors instead of just thickening them. This will yield a richer tasting gravy.You may also use a mixture of dried mushrooms. Prior to use, dehydrate in stock to help flavor the stock.*Beer, you can use a wide range of beers for this gravy. A low hopped Barleywine, Brown Ale, Mild, Stout, Oktoberfest or Oud Bruin would be good substitutes.
