This is an easy way to make delicious gravy without cholesterol-laden pan drippings. It’s delicious with any protein, from poultry to pork. Feel free to use different dried mushrooms such as shiitakes or morels.
Makes 2 cups
1/2 ounce dried porcini mushrooms
2 tablespoons warm water
1 1/2 tablespoons grapeseed or canola oil
6 tablespoons white whole wheat flour (I used King Arthur brand)
2 cups fat-free, low-sodium chicken broth
1 teaspoon onion powder
3/4 teaspoon salt (optional)
1/4 teaspoon ground black pepper (or to taste)
Soften the mushrooms in the warm water for 5 minutes.
Meanwhile, in a 2-quart saucepan, heat the oil over medium heat. Whisk in the flour until blended and continue stirring until the roux is lightly browned and develops a nutty aroma, 2 to 3 minutes.
Whisk in the broth, onion powder, and salt (if using). Bring to a gentle boil, stirring, and cook until just thickened. Cook and stir for 1 minute to remove the flour’s raw starchy flavor. Remove from the heat and season with the pepper. Add the softened mushrooms and any soaking liquid.
Scrape the mixture into a food processor or food mill and puree. Return the mixture to the saucepan. Heat just to a simmer and serve hot.