Mixed-Mushroom and Tarragon Gravy

My Thanksgiving Secret Weapon: Make-Ahead Mushroom Gravy

Thanksgiving. The word itself conjures images of overflowing tables laden with roasted turkey, creamy mashed potatoes, and, of course, the quintessential gravy. For years, I dreaded the gravy part. The frantic last-minute whisking, the constant worry about lumps, the inevitable splatters... it was a stressful climax to an otherwise joyful day. Then, I discovered the magic of make-ahead gravy, and my Thanksgiving stress levels plummeted.

This mixed-mushroom and tarragon gravy is my absolute go-to. It's incredibly flavorful, luxuriously creamy, and, most importantly, it can be made entirely the day before! This means I can enjoy the actual Thanksgiving feast without the added pressure of a last-minute gravy panic. It's a game changer, truly. The deep earthy notes of the porcini mushrooms, perfectly complemented by the fresh, vibrant tarragon, create a flavor profile that's both comforting and sophisticated.

The beauty of this recipe lies in its simplicity and versatility. You can easily adjust the amount of mushrooms and herbs to suit your preferences, and the creamy texture is simply irresistible. It's the perfect accompaniment to roasted turkey, but it's also fantastic with chicken, beef, or even as a topping for polenta or mashed potatoes. Trust me, once you try this recipe, you'll never go back to making gravy the old-fashioned way.

Beyond the Thanksgiving Table

While this recipe is a Thanksgiving staple for me, it’s far too delicious to be confined to just one holiday. I often make a smaller batch for weeknight dinners, serving it over roasted chicken or pan-seared pork chops. The rich, savory flavor is a wonderful way to elevate a simple meal. The versatility of this gravy is another reason it has become my go-to recipe. I’ve used it as a base for various sauces, adding different herbs and spices to create a unique taste experience. For example, adding a splash of balsamic vinegar and some chopped sun-dried tomatoes creates a delightful Mediterranean twist, while adding a dash of soy sauce and some ginger makes it a perfect complement to Asian-inspired dishes.

Tips and Tricks for Gravy Perfection

Here are a few tips to help you make the most of this recipe:

• Don't skip the porcini mushrooms! They add an incredibly deep, earthy flavor that truly elevates the gravy. If you can't find them, you can substitute with other dried mushrooms or even just use all fresh mushrooms.
• Use good quality stock. The flavor of your gravy will largely depend on the quality of your stock, so use homemade or a high-quality store-bought option.
• Don't overcook the mushrooms. Overcooked mushrooms can become mushy, so be careful not to sauté them for too long.
• Adjust the seasonings to your taste. Don't be afraid to experiment with different herbs and spices to find your perfect flavor combination.
• Make it ahead! This is the best part. Making the gravy a day in advance allows you to relax and enjoy your Thanksgiving day without the stress of last-minute cooking.

Serving Suggestions

This gravy is truly versatile! Serve it alongside your Thanksgiving turkey, but also consider these delicious options:

• Roasted Chicken: A simple roasted chicken is transformed into a gourmet meal with a generous pour of this rich gravy.
• Pork Chops: The savory gravy perfectly complements the richness of pan-seared pork chops.
• Polenta: Creamy polenta topped with this mushroom gravy is a comforting and satisfying vegetarian option.
• Mashed Potatoes: Elevate your mashed potatoes by drizzling this decadent gravy on top.

With its ease of preparation, incredible flavor, and impressive make-ahead feature, this Mixed-Mushroom and Tarragon Gravy has become a cherished staple in my kitchen, adding a touch of elegance and deliciousness to both my everyday meals and special occasions. It's a recipe that’s both practical and delicious - the perfect combination for any busy home cook!

Step-by-step

• Place dried porcini in large bowl. Pour 2 cups boiling water over. Let stand until soft, stirring occasionally, about 1 hour. Using slotted spoon, transfer porcini to small bowl. Cool porcini, then chop. Pour porcini soaking liquid into medium bowl, leaving sediment behind.
• Melt butter in large skillet over medium-high heat. Add shallot and garlic. Stir 15 seconds. Add fresh mushrooms, thyme, and sage. Sauté until mushrooms are tender, 6 to 7 minutes. Transfer mushrooms to bowl. Add vermouth to skillet; boil 3 minutes, scraping up browned bits. Add 4 cups stock, fresh-mushroom mixture, porcini, and porcini liquid. Boil 10 minutes.
• Whisk in crème fraîche. Stir 1/4 cup stock and cornstarch in bowl to dissolve; mix into gravy. Cook until gravy coats spoon, about 5 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.
• Whisk tarragon into gravy and serve.