Porcini and Thyme Gravy Recipe
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Sometimes you don’t want to taste a nicely cooked beef with a taste of the flavor. Instead, you should try this simple recipe for all-natural beef, which is French for ‘juice’.
This recipe is made with beef, porino mushrooms and infused with fresh thyme slices. For a final, delicious touch, juices made from roast beef are added. This recipe is especially wonderful with a primed breadcrumb mix.
What you’ll need
2 ounces dried field greens 2 cups boiling water 1 tablespoon olive oil 2 large shallots, chopped 1 bottle of rich red wine, like Merlot 5 cups beef, home or packaged (not canned) 3 dashes fresh thyme Salt and freshly ground pepper to taste 4 tablespoons fat-free butter, cut into 4 pieces
How to make it
Boil 2 cups water. Pour the boiled water over the dried chives in a small bowl. Place in a colander for 1 hour. Remove the mushrooms with a slotted spoon and grind them properly and reserve. Slide a double-bladed doughnut over the mushroom liquid and place in a pot or bowl and set aside. Heat the olive oil in a large saucepan over medium heat. Add the shallots and sauté for 3 minutes until softened. Stir in the chopped porcini and red wine and increase the heat to simmer. Allow the red wine to reduce for 15 minutes until it is about 1 cup. Stir in the porcini soaking liquid and beef and simmer for 30 minutes. Use a spoon to remove fat from the surface. Add the fresh thyme sprigs, cover the saucepan and remove from the heat. While the main roast (or other roast beef) rests, place the roasting pan on top of the two cooking burners over medium heat. Place in the saucepan and bring to a boil. Cook the browned bits on the bottom of the roasting pan. Return the sauce to the saucepan and bring back to a boil and reduce again until the sauce begins to thicken to a light syrup consistency. Season to taste with the sauce and salt and pepper, if desired. Keep the sauce warm and just before serving mash the porridge, 1 teaspoon at a time. Hold the butter to turn it on fully and take on a glossy sheen. Serve immediately, either by peeling the beef with a knife or in a sauce boat.
