Mixed-Mushroom and Tarragon Gravy

• 2 ounces dried porcini mushrooms
• 2 cups boiling water
• 14 cup unsalted butter
• 1 large shallot, chopped (about 1/2 cup)
• 3 large garlic cloves, chopped
• 12 lb fresh crimini mushroom, stemmed and sliced (baby bellas)
• 12 lb fresh shiitake mushroom, stemmed and sliced
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh sage
• 1 cup dry vermouth or 1 cup dry white wine
• 4 14 cups low-salt chicken broth, divided
• 12 cup creme fraiche
• 5 teaspoons cornstarch
• 1 12 teaspoons chopped fresh tarragon

1. Place dried porcini in large bowl.
2. Pour 2 cups boiling water over.
3. Let stand until soft, stirring occasionally, about 1 hour.
4. Using slotted spoon, transfer porcini to small bowl.
5. Cool porcini, then chop.
6. Pour porcini soaking liquid into medium bowl, leaving sediment behind.
7. Melt butter in large skillet over medium-high heat.
8. Add shallot and garlic.
9. Stir 15 seconds.
10. Add fresh mushrooms, thyme, and sage.
11. Saute until mushrooms are tender, 6 to 7 minutes.
12. Transfer mushrooms to bowl.
13. Add vermouth to skillet; boil 3 minutes, scraping up browned bits.
14. Add 4 cups stock, fresh-mushroom mixture, porcini, and porcini liquid.
15. Boil 10 minutes.
16. Whisk in creme fraiche.
17. Stir 1/4 cup stock and cornstarch in bowl to dissolve; mix into gravy.
18. Cook until gravy coats spoon, about 5 minutes.
19. Season with salt and pepper.
20. (DO AHEAD: Can be made 1 day ahead.
21. Cool, cover, and chill.
22. Rewarm before continuing.
23. ).
24. Whisk tarragon into gravy and serve.

porcini mushrooms, boiling water, unsalted butter, shallot, garlic, crimini mushroom, shiitake mushroom, thyme, fresh sage, white wine, lowsalt, creme fraiche, cornstarch, tarragon

Taken from www.food.com/recipe/mixed-mushroom-and-tarragon-gravy-441722 (may not work)