Porcini Mushroom Gravy

Ingredients

• 4 cups turkey drippings or stock
• 1/2 ounce dried porcini mushrooms
• 1/4 cup butter
• 1/4 cup flour
• 2 tablespoons dry sherry
• 1 tablespoon heavy cream
• Kosher salt and freshly ground black pepper

Directions

1. Set a medium saucepan over medium high heat and bring the turkey drippings or stock to a boil. Take the pan off the heat, stir in the mushrooms, and let them soak until softened, about 15 minutes. Strain the mushrooms, keeping the stock, then chop the mushrooms very finely.
2. In a medium saucepan, melt the butter over medium high heat. Add the mushrooms and cook, stirring now and then, until the edges begin to color, about 5 minutes.
3. Add the flour and whisk it in. Cook, stirring often, until the mixture turns golden blonde, about 2 minutes.
4. Slowly pour in the reserved turkey drippings or stock in a steady stream, whisking the whole time. Bring the gravy to a boil, lower the heat to a simmer, and cook until it has reduced to 3 cups, 10 to 15 minutes.
5. Stir in the sherry and heavy cream, then cook just until everything is hot, about 1 minute. Add salt and pepper to taste. Serve right away, or transfer to an airtight container and refrigerate for up to a week, warming it over medium-low heat before serving.