Recipe - Porcini Gravy

1 One half ounce Dried porcini mushrooms
Three fourths cup Hot water
2 tablespoon Butter
5 tablespoon Allpurpose flour
2 cup Beef stock; fresh or canned
One fourth cup Dry vermouth
One fourth cup Milk
One half teaspoon Maggi liquid seasoning
Salt; to taste
Freshlyground black pepper;
to taste

Soak the porcini in Three fourths cup hot water in a small bowl for 45 minutes. In a
4quart pot melt the butter. Add the flour and cook together to form a
roux. Do not brown. Whisk in the beef stock until smooth. Bring the sauce
to a simmer and whisk until thickened and lumpfree. Strain the liquid from
the soaked porcini into the sauce. Chop the porcini coarsely and add to pot
along with the vermouth, milk and Maggi. Simmer gently, uncovered, for 20
to 30 minutes. Salt and pepper to taste. This recipe makes about 3 One half cups
of gravy.

Comments: I know of no one who does not just love a good brown gravy. This
one is great with meat loaf, but it is so rich you can get away with
serving it with toast toast with gravy, a great staple from Depression
days. Your kids may wonder when you serve them a plate of toast covered
with gravy, but I bet they will love it.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 11041992 issue
The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

09051995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.