Smoky Chipotle-Mushroom Gravy: David Rosengarten's Thanksgiving Dinner Menu
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Yield: Enough for 12 diners and one turkey
I love this deep, smoky sauce with the turkey—but it's also terrific with other long-cooked meats. If you had, say, some leftover pot roast in the fridge -a second-day reheat with this sauce will probably be better than what you ate the first day.
From David Rosengarten's Thanksgiving Dinner Menu, November 2003
Ingredients
- 2 ounces dried mushrooms
- 1/2 pound bacon, minced
- 4 medium garlic cloves, minced
- 8 canned tomatoes
- 1 cup canned chipotles in adobo sauce
- 1/4 cup smoky barbecue sauce
- 6 tablespoons butter
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Instructions
- 1. Submerge the dried mushrooms in 2 cups of hot water. Weight them so they stay immersed. After 20 minutes, strain the soaked mushrooms out. Reserve both mushrooms and liquid.
- 2. Meanwhile, place the bacon in a large pot over medium-high heat. Sauté for 2 minutes, stirring. Turn heat down to medium and add the garlic. Sauté for 1 minute, stirring. Over sink, squeeze the tomatoes in your hands into a strainer until most of the juice has run out. Chop the tomatoes and add to the pot. Add the chipotles in adobo sauce, making sure the chipotles are cut into small pieces (some cans may contain whole chipotles, some may contain chopped chipotles). Add the barbecue sauce, the reserved mushrooms, and the reserved soaking liquid. Bring to a boil, then lower heat and simmer for 10 minutes.
- 3. When ready to serve, turn heat off and whisk in the butter to velvetize the sauce.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
