Mushroom and Red Wine Gravy

• 1/2 oz. dried porcini mushrooms
• 2 Tbs. unsalted butter
• 1 Tbs. olive oil
• 10 oz. cremini mushrooms, coarsely chopped
• 1 clove garlic, minced (1 tsp.)
• 2 Tbs. all-purpose flour
• 1 1/2 cups dry red wine, such as Merlot
• 1/2 tsp. minced fresh rosemary

1. Pour 1 1/2 cups water over porcini in bowl; steep 30 minutes.
2. Strain liquid through coffee filter, reserving liquid and mushrooms separately.
3. Chop porcini.
4. Heat butter and oil in skillet over medium-low heat.
5. Add cremini mushrooms, cover, and cook 20 minutes, or until browned.
6. Uncover, add garlic, and cook 30 seconds.
7. Stir flour into mushrooms.
8. Add 1/2 cup wine to pan, and scrape up brown bits.
9. Stir in remaining 1 cup wine, reserved mushroom liquid, and porcini.
10. Simmer 7 minutes, or until sauce has reduced by half.
11. Stir in rosemary.

porcini mushrooms, butter, olive oil, cremini mushrooms, clove garlic, flour, red wine, fresh rosemary

Taken from www.vegetariantimes.com/recipe/mushroom-and-red-wine-gravy/ (may not work)