Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Bacon and Wild Mushroom Gravy




Source of Recipe


the web


List of Ingredients




1 oz dried wild mushrooms (cepes, morels or porcini)
1 cup boiling water
1/4 lb bacon, diced
Giblets reserved from hens, chopped
1/3 cup chopped onion
1/4 cup dry sherry
1/4 cup flour
2 1/2 cup chicken broth or water

Recipe



To reconstitute mushrooms well, pour boiling water over them and allow to steep 10 minutes. Strain through a coffee filter and reserve liquid. Rinse mushrooms to remove any sand; chop finely.
In a large skillet over medium-low heat, fry bacon until crisp. Drain bacon on paper towels. Leaving 2 tablespoons bacon fat in pan, add giblets, mushrooms and onion and brown about 5 minutes. Add to Cornish drippings in roasting pan. Whisk in sherry and flour. Cook, whisking frequently for 3 to 4 minutes or until flour is browned. Add bacon, reserved mushroom liquid, and broth to flour mixture. Bring to a boil, whisking frequently, and cook gravy to thicken. Serve with hens.