Recognize Your Luck

    
      Some people are die-hard meat dripping fanatics when it comes to their holiday gravy but here's something sophisticated for the more mild-mannered palates; the earthiness from the shiitakes with the sweet boozy acorn lift from the Madeira makes it nearly into a side dish of its own. In whatever nook of the world you're in, whether you like gravy or not, happy holidays -- may you all eat well and recognize your luck.

Shiitake Gravy with Madeira (or Sherry)
inspired by Amy Pennington

      I've been known to toss in some minced caramelized onions, garlic and bruised rosemary from time to time. Play!

Ingredients

3 c vegetable or chicken stock *
6 dried shiitake mushrooms, rehydrated **

3 T butter or olive oil
1/2 c chic pea flour

1/4 c Madeira (a Portuguese fortified wine similar to Sherry, which works well, too)

sea salt and black pepper to taste

Process

      * ** To both make a quick stock and to rehydrate the dried shiitakes, bring to a active and hearty simmer 6 cups of water, half of a chopped onion, 3 cloves of smashed garlic, 4 prunes and the shiitakes with 3/4 t of sea salt. Simmer for 25 minutes or longer (but don't let it reduce by more than half). Strain the ingredients and discard everything but the shiitakes.

      Trim the stems of the soaked shiitakes and discard them (they are often too chewy to be enjoyable). Dice the mushrooms and set aside for later. Measure out all other ingredients and have them close at hand for the next step.

      In a heavy bottomed skillet or pot, melt the butter over a medium flame. Add the chic pea flour and stir constantly until the flour has a toasty aroma and is gently darkening in color -- not more than 2 minutes. Do not leave unattended.

      Slowly whisk in the stock and let it come to a simmer, gently stirring all the while. Reduce the heat to low and add the Madeira and shiitakes. Let the gravy simmer and thicken for about 5 minutes. If at any point it is looking too thick, add a bit more stock.

      Add a few generous pinches of sea salt to taste and a couple cranks from the pepper mill (and another splash of Madeira if you like a boozy taste). Keep warm until serving.

      Double or triple the recipe depending on the number of mouths gathered. This is wonderful on buttermilk mashed potatoes and roasted poultry.

Prep time: 25 minutes, including stock
Cook time: 10 minutes
Yields: gravy for 6

Writing and Styling by Adria Lee | Photography by Amy Pennington