Mixed-Mushroom And Tarragon Gravy

• 2 ounces dried porcini mushrooms
• 2 cups boiling water
• 1/4 cup (1/2 stick) unsalted butter
• 1 large shallot, chopped (about 1/2 cup)
• 3 large garlic cloves, chopped
• 1/2 pound fresh crimini (baby bella) mushrooms, stemmed, caps sliced
• 1/2 pound fresh shiitake mushrooms, stemmed, caps sliced
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh sage
• 1 cup dry vermouth or dry white wine
• 4 1/4 cups
• or low-salt chicken broth, divided
• 1/2 cup creme fraiche
• 5 teaspoons cornstarch
• 1 1/2 teaspoons chopped fresh tarragon
• ingredient info: Dried porcini and creme fraiche are available at many supermarkets and at specialty foods stores.

1. 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.
2. Melt butter in large skillet over medium-high heat. Add shallot and garlic. Stir 15 seconds. Add fresh mushrooms, thyme, and sage. Saute 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.
3. Whisk in creme fraiche. 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:
4. Whisk tarragon into gravy and serve.

porcini mushrooms, boiling water, butter, shallot, garlic, crimini, shiitake mushrooms, thyme, fresh sage, white wine, chicken broth, crueme fraueeche, cornstarch, tarragon, porcini

Taken from www.epicurious.com/recipes/food/views/mixed-mushroom-and-tarragon-gravy-361769 (may not work)