Make-Ahead Gravy

• 1 0.7-oz. pkg. dried porcini mushrooms
• 12 oz. cremini mushrooms, coarsely chopped (6 cups)
• 2 shallots, finely chopped
• 2 large cloves garlic, minced (2 tsp.)
• 3 Tbs. whole-wheat flour
• 2 cups low-sodium mushroom or vegetable broth
• 1 cup medium-bodied red wine, like Pinot Noir or Zinfandel
• 2 Tbs. tomato paste
• 1 4-inch sprig rosemary

1. Place porcini mushrooms in bowl, and cover with 2 cups boiling water.
2. Let stand 15 minutes.
3. Remove porcini and squeeze liquid back into bowl; coarsely chop porcini.
4. Reserve liquid.
5. Coat skillet with olive oil cooking spray and heat over medium heat.
6. Add cremini mushrooms, shallots, garlic, and porcini, and saute 2 minutes.
7. Cover, reduce heat to low, and cook 15 minutes, stirring once or twice.
8. Sprinkle in flour and saute 2 minutes.
9. Stir in broth, wine, tomato paste, rosemary, reserved porcini liquid, and 2 cups water.
10. Bring to a boil, reduce heat to low, and simmer, partially covered, 30 minutes.
11. Strain through fine-mesh sieve into saucepan, and discard mushrooms.
12. Bring to a boil, reduce heat to medium-low and simmer, uncovered, 8 minutes, or until reduced to 4 cups.
13. Season with salt and pepper.

porcini mushrooms, cremini mushrooms, shallots, garlic, flour, mushroom, red wine, tomato paste, rosemary

Taken from www.vegetariantimes.com/recipe/make-ahead-gravy/ (may not work)