WILD MUSHROOM GRAVY
1 ounce dried porcini mushrooms (or substitute favorite dried wild mushrooms)
1 cup hot water
5 tablespoons butter, divided
1/4 cup minced onion
1/4 cup flour
3 cups turkey or chicken stock or broth
1/4 cup dry sherry
Place the dried mushrooms in a medium bowl and pour the hot water over them. Let stand about 30 minutes to allow the mushrooms to reconstitute. Strain and reserve 1/4 cup of the liquid. Coarsely chop the mushrooms and set aside.
In a small skillet, melt 1 tablespoon of the butter. Add the mushrooms and onions and saute until onions are slightly golden. Remove from the heat and set aside.
In a medium saucepan, melt the remaining 4 tablespoons of butter (skimmed fat from degreased pan juices can be substituted). Whisk in the flour and cook about 2 minutes. Stir in the mushroom mixture. Gradually whisk in the chicken stock, reserved mushroom liquid and sherry. Bring to a boil, stirring constantly until mixture thickens. Transfer to a warmed gravy boat and serve.
Makes about 4 cups