Mushroom Ravioli With Turkey Gravy Recipes

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HOMEMADE CREAMY MUSHROOM RAVIOLI



Homemade Creamy Mushroom Ravioli image

Homemade Creamy Mushroom Ravioli, a homemade egg pasta recipe filled with a creamy mushroom filling. The perfect dinner idea.

Provided by Rosemary Molloy

Categories     Main Course     Pasta

Time 1h10m

Number Of Ingredients 17

1 1/4 cups + 2 tablespoons all purpose flour
2 eggs
pinch of salt
1 tablespoon butter
1 large porcini mushroom ((chopped small))
3/4 cup chopped white mushrooms ((chopped small))
1/2 small onion ((finely chopped))
1 clove garlic ((finely chopped))
1 tablespoon minced Italian Parsley
1/2 teaspoon oregano
1 tablespoon flour
1 tablespoon mascarpone
1 1/2 tablespoon freshly grated parmesan cheese
1 tablespoon cream
3 tablespoons butter
2-3 tablespoons finely chopped Italian Parsley
freshly grated Parmesan cheese if desired

Steps:

  • On a flat surface place four, make a well in the middle and add the eggs, with your fingers or a fork slowly mix together the flour and eggs to form a smooth dough. Cover and let rest one hour.
  • Cut dough into 3-4 parts, roll out slightly and roll through machine until thin (you will want to see your hand underneath the dough). Sprinkle dough with flour so it doesn't stick.
  • Cut dough into even squares using a pastry crimper (I made them about 2 x 2 inches). Then fill with approximately 1 heaping teaspoon full of mushroom filling. Place another square on top and close the sides with the pastry crimper. Make sure to go around the whole ravioli with the crimper, you don't want them to open.
  • In salted boiling water cook the ravioli for approximately 5 minutes. Drain.
  • In a large pan melt the butter and add the parsley, simmer for 1 minute. Add ravioli and a couple of tablespoons of pasta water, and toss to cover and sauté 30 seconds. Serve immediately sprinkled with freshly grated parmesan cheese. Enjoy!
  • In a medium pan add butter, chopped mushrooms, chopped onion and garlic, cook until golden stirring occasionally. Then add oregano, parsley and cook 20 seconds.
  • Remove 3 /4 of the mixture and blend until creamy, then place back in pan and mix with remaining 1/4 mixture. Sprinkle with flour, add cream and mascarpone, heat on low for 1 minute. Remove from heat and add parmesan, stir to combine and let cool.

Nutrition Facts : Calories 650 kcal, Carbohydrate 65 g, Protein 17 g, Fat 35 g, SaturatedFat 20 g, Cholesterol 244 mg, Sodium 427 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

MUSHROOM RAVIOLI IN A PARMESAN CREAM SAUCE



Mushroom Ravioli In A Parmesan Cream Sauce image

Mushroom ravioli made with the most delicious mushroom pate, fresh homemade pasta and tossed in a garlic, parmesan cream sauce. This pasta dish is perfect when you want something a little extra special.

Provided by Emily Kemp

Categories     Main Course

Time 1h

Number Of Ingredients 16

1 batch homemade pasta dough
1 tbsp olive oil
17.5 oz (500g) Chestnut mushrooms (crimini) (, sliced)
2 shallots (finely chopped)
1 clove garlic
1 sprig thyme
1 heaped tbsp ricotta
2 tbsp parmesan (freshly grated)
salt and pepper (to season)
1/2 tbsp olive oil
1 cup (250ml) double cream ((heavy cream))
2 tbsp parmesan (freshly grated )
1 clove garlic
1 pinch nutmeg
1 sprig thyme
salt and pepper

Steps:

  • Heat a 1 tbsp of olive oil in a medium-sized pan, once hot add the finely chopped shallots and saute until soft and translucent (photo 1).
  • Add the chopped mushrooms and cook down until reduced in size and softened. Add the garlic and thyme and a good pinch of salt and pepper, fry for 1-2 minutes (photos 2 -4). Set aside and let cool for 5 minutes.
  • Add the cooled mushroom mixture to a food processor with parmesan and ricotta. Blitz intil smooth and pate like (photo 5 & 6).
  • To Make homemade egg pasta dough follow this recipe here and follow the process for rolling out. There are some essential tips you need.
  • Using homemade pasta dough, roll it out from the widest setting to the third last setting (usually number 7). Lay one sheet of pasta down and place around 1 heaped tsp of mushroom mixture in the middle of the pasta sheet 1 inch apart (photo 7).
  • Fold one edge of the pasta over the filling to meet the other edge. You may need to gently pat the filling down at this point so it folds easier. Using your fingers seal the sides of the ravioli filling as shown (photo 8 & 9).
  • Tip: Technically these are called mezzalune (half moons) because they are folded over and don't have four sealed edges. These are slightly easier to make for this reason but if you want to make traditional ravioli simply place the second sheet of pasta directly on top of the first and seal with your fingers.
  • Seal the top of the dough with your thumb whilst holding the two edges as shown in photo 10. This will ensure all the air has escaped which will stop the ravioli bursting or going wrinkly.
  • Cut the ravioli out either with a ravioli or pasta cutter, cookie cutter or fluted pasta wheel and set aside on a surface sprinkled lightly with semolina or 00 flour whilst you make the next batch (photos 11 & 12)
  • Once the Ravioli (or mezzalune) are ready bring a large pot of salted water to a boil. Add the ravioli to the water and cook for around 4 minutes. Meanwhile make the sauce.
  • Heat a little olive oil in a large pan and fry the chopped garlic for 1 minute. Add the cream, thyme, nutmeg, salt and pepper. Stir and bring to a boil (photos 13 & 14).
  • Let it boil for 30-40 seconds then turn low and add the freshly grated parmesan. Stir until slightly thickened turn off the heat and add the cooked ravioli straight from the water using a slotted spoon (photo 15).
  • Toss in the sauce and serve.

Nutrition Facts : Calories 369 kcal, Carbohydrate 6 g, Protein 4 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 58 mg, Sodium 74 mg, Sugar 2 g, ServingSize 1 serving

TURKEY CUTLETS WITH MUSHROOM AND WATER CHESTNUT STUFFING AND PAN GRAVY



Turkey Cutlets with Mushroom and Water Chestnut Stuffing and Pan Gravy image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 13

6 slices marble rye bread
4 tablespoons softened butter, divided
2 1/2 pounds turkey breast cutlets
Salt and pepper
3 teaspoons poultry seasoning, divided, plus 1 teaspoon
4 tablespoons extra-virgin olive oil, divided
2 tablespoons all-purpose flour
1 quart turkey broth (recommended: College Inn brand) or chicken stock (recommended: Kitchen Basics) in a re-sealable paper box
1 pound mushrooms, chopped
2 ribs celery, from the heart, chopped with leafy green tops
1 cup water chestnuts, 1 small can, drained, chopped
3 scallions, chopped
2 tablespoons fresh parsley leaves, chopped

Steps:

  • Turn on broiler to high and toast the bread on both sides. Butter the toasted bread liberally with softened butter. Set aside. Switch oven to bake and preheat to 375 degrees F.
  • Season the turkey cutlets with salt, pepper and 2 teaspoons poultry seasoning - just eyeball it. In a large skillet, brown turkey cutlets on each side over medium high heat in 2 tablespoons extra-virgin olive oil. Transfer the cutlets to a shallow baking dish and add 1 cup broth to keep meat moist. Transfer cutlets to oven, loosely tented with foil, to continue cooking through. To skillet that you browned the cutlets in, add 2 tablespoons butter and melt it over medium heat. Add flour to butter and cook a minute or two more. Whisk in about 2 cups turkey broth or chicken stock and allow it to thicken up, 5 minutes. Season the gravy with salt and pepper and poultry seasoning, to your taste.
  • Preheat a second skillet, over medium high heat and 2 tablespoons of extra-virgin olive oil, 2 turns of the pan. Add chopped mushrooms and brown 5 minutes, stirring frequently. Season mushrooms with salt and pepper. Add celery and water chestnuts as you get them chopped. Continue to cook until veggies are all tender, another 5 minutes. Add scallions, 1 teaspoon poultry seasoning and the parsley. Cut bread into cubes and add. Moisten stuffing with 1 cup broth or stock. Transfer to a serving dish. Use an ice cream scoop to portion out the stuffing at the table. Top mounds of stuffing with turkey cutlets and gravy, serve with sugar snap peas and brown rice or other vegetable side dishes of your choice.

TURKEY CUTLETS WITH MUSHROOM AND WATER CHESTNUT STUFFING AND PAN GRAVY



Turkey Cutlets with Mushroom and Water Chestnut Stuffing and Pan Gravy image

From the Great Big Food Show

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 15

6 slices marble rye bread
4 tablespoons softened butter, divided
2 1/2 pounds turkey breast cutlets
Salt and pepper
3 teaspoons poultry seasoning, divided
4 tablespoons extra-virgin olive oil, divided
2 tablespoons flour
1 quart turkey broth (recommended: College Inn brand) or, chicken stock (recommended: Kitchen Basics in a re-sealable paper box)
1 pound button mushrooms, chopped
2 ribs celery, from the heart, chopped with leafy green tops
1 cup water chestnuts, 1 small can, drained, chopped
1/2 red bell pepper, seeded and chopped
3 scallions, chopped
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped flat leaf parsley

Steps:

  • Turn the broiler to high and toast the bread on both sides. Butter the toasted bread liberally with softened butter. Switch oven to bake and preheat to 375 degrees F.
  • Season the turkey cutlets with salt, pepper and 2 teaspoons poultry seasoning - just eyeball it. In a large skillet, brown turkey cutlets on each side over medium-high heat in 2 tablespoons extra-virgin olive oil. Transfer the cutlets to a shallow baking dish and add 1 cup broth to keep meat moist. Transfer cutlets to oven, loosely tented with foil, to continue cooking through. To skillet that you browned the cutlets in, add 2 tablespoons butter and melt it over medium heat. Add flour to butter and cook a minute or two more. Whisk in about 2 cups turkey broth or chicken stock and allow it to thicken up, 5 minutes. Season the gravy with salt and pepper and poultry seasoning, to your taste.
  • Preheat a second skillet, over medium high heat and 2 tablespoons of extra-virgin olive oil, 2 turns of the pan. Add chopped mushrooms and brown 5 minutes, stirring frequently. Season mushrooms with salt and pepper. Add celery, water chestnuts and bell pepper as you get them chopped. Continue to cook until veggies are all tender, another 5 minutes. Add scallions and herbs. Cut bread into cubes and add. Moisten stuffing with 1 cup broth or stock. Transfer to a serving dish. Use an ice cream scoop to portion out the stuffing at the table. Top mounds of stuffing with turkey cutlets and gravy, serve with sugar snap peas and brown rice or other vegetable side dishes of your choice.

WILD MUSHROOM TURKEY GRAVY



Wild Mushroom Turkey Gravy image

Here's the perfect way to use those juices and drippings from your next roasted turkey. There's more than one way to thicken a sauce or gravy! Since flour and cornstarch are out when you're eating low-carb, a classic French cream reduction is in order. This rich sauce is complemented by the hearty taste of the mushrooms, and it's a great accompaniment to anyone's Thanksgiving turkey!

Provided by Food Network

Time 25m

Yield 8 servings (about 1 2/3 cups)

Number Of Ingredients 9

2 cups defatted turkey juices from turkey roasting pan or homemade turkey or chicken stock
1/2 cup heavy cream
3 tablespoons unsalted butter
10 ounces shiitake mushrooms, rinsed, stemmed and sliced
1 tablespoon chopped fresh thyme leaves
1 clove garlic, minced
1/4 cup dry sherry
Salt and freshly ground black pepper
1/2 teaspoon red wine vinegar

Steps:

  • Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes.
  • Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes
  • Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm until serving.

Nutrition Facts : Calories 110 calorie, Fat 10 grams, SaturatedFat 6 grams, Carbohydrate 3 grams, Fiber 0.5 grams

ROAST TURKEY WITH HERB RUB AND SHIITAKE MUSHROOM GRAVY



Roast Turkey with Herb Rub and Shiitake Mushroom Gravy image

Categories     Mushroom     turkey     Roast     Christmas     Thanksgiving     Rosemary     Tarragon     Thyme     Bon Appétit

Yield Serves 16

Number Of Ingredients 21

For turkey:
3 tablespoons chopped fresh rosemary or 1 1/2 tablespoons dried
3 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
3 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried
1 tablespoon ground pepper
2 teaspoons salt
1 20- to 21-pound turkey, neck and giblets reserved
Fresh herb sprigs
2 tablespoons vegetable oil
6 tablespoons (3/4 stick) butter, melted
4 cups canned low-salt chicken broth
For gravy:
1/2 cup all purpose flour
1/2 cup dry Sherry
3 tablespoons butter
12 ounces fresh shiitake mushrooms, stemmed, sliced
1 tablespoon plus 1 teaspoon chopped fresh rosemary or 2 teaspoons dried
4 cups (about) canned low-salt chicken broth
1/3 cup whipping cream
2 teaspoons chopped fresh thyme or 1 teaspoon dried
2 teaspoons chopped fresh tarragon or 1 teaspoon dried

Steps:

  • Make turkey:
  • Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour before roasting.)
  • Position rack in lowest third of oven and preheat to 425°F. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350°F. Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour 30 minutes). Remove foil from turkey; pour remaining 2 cups broth into pan. Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes. Reserve liquid in pan for gravy.
  • Meanwhile, prepare gravy:
  • Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes. (Can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.)
  • Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup. Spoon off fat. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme and tarragon. Season with salt and pepper. Serve turkey with gravy.

TURKEY MUSHROOM GRAVY



Turkey Mushroom Gravy image

I have been making Thanksgiving dinner every year since the 1970's. I have tried every kind of turkey gravy. I created this recipe about 15 years ago. It is everyone's favorite, even the people who hate mushrooms. Serve with roasted turkey and cornbread stuffing!

Provided by ranch_maven

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Time 2h30m

Yield 20

Number Of Ingredients 10

2 cups unsalted butter
1 pound portobello mushrooms, wiped clean with paper towels
2 pounds whole white mushrooms, wiped clean with paper towels
1 cup all-purpose flour
4 (14.5 ounce) cans chicken broth
1 ½ cups turkey pan drippings
2 cups chopped onions
1 cup chopped celery
salt and pepper to taste
¼ teaspoon cayenne pepper

Steps:

  • Melt butter in a large stock pot over medium-low heat, and cook the mushrooms until they are browned and the butter is clear, 1 to 1 1/2 hours. Remove the mushrooms, coarsely chop them, and set aside. There should be about 1 cup of butter left in the stock pot; whisk the flour into the butter, and gently cook over low heat until the flour mixture turns mahogany brown in color, about 20 minutes. Whisk in the chicken broth; bring the mixture to a simmer to thicken the stock.
  • Pour the turkey drippings into a saucepan, then cook and stir the onions and celery in the drippings over medium-low heat until the onions begin to turn brown, about 20 minutes. Stir the drippings and vegetables into the thickened stock. Bring the gravy to a gentle boil, reduce heat, and simmer for about 20 minutes to blend the flavors. Stir in the chopped mushrooms, then season to taste with salt, black pepper, and cayenne pepper.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 9.1 g, Cholesterol 64.5 mg, Fat 34 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 16.2 g, Sodium 11.7 mg, Sugar 2 g

MUSHROOM RAVIOLI



Mushroom Ravioli image

This mushroom ravioli recipe is fairly simple, uses few ingredients, is loaded with flavor, and is a pleasant departure from everyday dinners. Enjoy!

Provided by Anne Marie

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Ravioli Recipes

Time 35m

Yield 2

Number Of Ingredients 10

6 tablespoons butter, divided
1 (8 ounce) package fresh mushrooms, finely chopped
1 ½ cups vegetable broth
3 cloves garlic, minced
3 stalks scallions, chopped
1 teaspoon chopped fresh sage, or to taste
¼ teaspoon chopped fresh dill, or to taste
¼ teaspoon chopped fresh thyme, or to taste
¼ teaspoon chopped fresh parsley, or to taste
20 (3.5 inch square) wonton wrappers

Steps:

  • Heat 2 tablespoons butter in a saucepan over medium heat. Add mushrooms, vegetable broth, garlic, scallions, sage, dill, thyme, and parsley and cook until reduced, about 10 minutes. Separate liquid from mushrooms with a spoon and reserve-this will be your sauce later. The consistency should be thin, and the color should be dark.
  • Spoon a small amount of mushroom filling onto one wonton. Take another and seal the two using a fork, wetting the edges with water if necessary. Repeat with remaining wrappers and filling.
  • Heat remaining butter in a pan over medium to medium-high heat. Add ravioli and saute until lightly browned, about 5 minutes. Drizzle sauce on top and serve.

Nutrition Facts : Calories 599.9 calories, Carbohydrate 57 g, Cholesterol 98.8 mg, Fat 36.6 g, Fiber 4 g, Protein 13.1 g, SaturatedFat 22.2 g, Sodium 1058.1 mg, Sugar 4.7 g

MUSHROOM-ROSEMARY TURKEY GRAVY



Mushroom-Rosemary Turkey Gravy image

This smooth, rich gravy with an earthy mushroom flavor will complement turkey, pork, beef or potatoes beautifully! Cathy Tang - Redmond, WA

Provided by Taste of Home

Time 15m

Yield 3 cups.

Number Of Ingredients 9

Roasted turkey drippings
Chicken broth or water
1/2 pound sliced fresh mushrooms
1/2 teaspoon onion powder
1/4 teaspoon dried rosemary, crushed
1/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon browning sauce, optional

Steps:

  • Pour turkey drippings into a measuring cup. Skim fat, reserving 1/4 cup; set aside. Add enough broth or water to the drippings to measure 3 cups., In a large saucepan, saute mushrooms in reserved fat until tender. Add onion powder and rosemary; cook 1 minute longer. Stir in the flour, salt and pepper until blended., Gradually stir in the drippings mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired.

Nutrition Facts : Calories 30 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 46mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

PORCINI MUSHROOM TURKEY WITH MUSHROOM GRAVY



Porcini Mushroom Turkey with Mushroom Gravy image

Both the turkey and the gravy get big-time flavor from earthy dried porcini mushrooms.

Provided by Bruce Aidells

Categories     Mushroom     turkey     Roast     Thanksgiving     Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 29

Mushroom Butter:
1 ounce dried porcini mushrooms*
1 cup boiling water
4 garlic cloves, peeled
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh mint
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
Turkey:
1 14- to 16-pound turkey, rinsed, patted dry inside and out; neck, heart, and gizzard reserved for Shortcut Turkey Stock
10 fresh Italian parsley sprigs
6 fresh rosemary sprigs
6 fresh thyme sprigs
2 tablespoons olive oil
2 cups Shortcut Turkey Stock or water
Gravy:
1 pound crimini mushrooms, sliced
3 garlic cloves, chopped
2 tablespoons chopped shallot
1 cup dry white wine
2 cups Shortcut Turkey Stock
1 cup heavy whipping cream
2 tablespoons water
5 teaspoons cornstarch
1/4 cup chopped fresh Italian parsley
1 teaspoon chopped fresh mint

Steps:

  • For mushroom butter:
  • Place porcini in small bowl; add 1 cup boiling water. Let stand until softened, at least 30 minutes and up to 2 hours. Drain mushrooms, reserving soaking liquid. Chop mushrooms. Transfer half of chopped mushrooms (about 1/3 cup) to small bowl; reserve for gravy.
  • Chop garlic finely in processor. Add butter and next 6 ingredients, then remaining porcini. Blend to coarse paste. DO AHEAD: Can be made 2 days ahead. Transfer to bowl. Cover and chill mushroom butter, reserved chopped porcini, and mushroom liquid separately. TRUE GRIT: When using the porcini soaking liquid, pour it off slowly so that any grit or sediment at the bottom remains in the bowl.
  • *Dried porcini are available at supermarkets, specialty foods stores, and Italian markets.
  • For turkey:
  • Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper. Spread with 2 tablespoons mushroom butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread mushroom butter over thighs and drumsticks, then over breast meat under skin. Fill main cavity with herb sprigs. Tie legs together loosely to hold shape. Tuck wing tips under.
  • Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. Pour 2 cups stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.
  • For gravy:
  • Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 3 tablespoons.
  • Heat reserved 3 tablespoons fat in heavy large skillet over medium-high heat. Add crimini mushrooms, garlic, and shallot. Sauté until mushrooms are tender, about 6 minutes. Transfer mushrooms to bowl and set aside. Add wine to skillet. Boil until reduced to 1/2 cup, about 3 minutes. Add reserved 1/3 cup chopped porcini mushrooms, reserved mushroom soaking liquid (leaving any sediment behind), 2 cups stock, and degreased pan juices. Bring to boil. Reduce heat to medium-low and simmer to reduce slightly, about 10 minutes.
  • Add cream and crimini mushrooms to skillet. Mix 2 tablespoons water and cornstarch in small bowl until smooth. Whisk into gravy. Continue to simmer until reduced to desired consistency, whisking occasionally, about 5 minutes. Mix in parsley and mint. Season gravy to taste with salt and pepper.

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