Porcini Mushroom Turkey Gravy

Ingredients

serves Makes 3 cups, active time 20 minutes, total time 45 minutes

• 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

Procedures

1. Bring turkey drippings or stock to a boil over medium high heat in a medium saucepan. Remove from heat and add in mushrooms. Let steep until mushrooms are tender, about 15 minutes. Drain mushrooms, reserving stock. Finely chop mushrooms.
   
2. Melt butter over medium high heat in medium saucepan. Add in mushroom and cook, stirring occasionally, until mushrooms start to brown around the edges, about 5 minutes.
   
3. Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes.
   
4. Gradually add in reserved turkey drippings or stock and wine in a steady stream, whisking constantly. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes.Stir in sherry and heavy cream and continue to cook until warmed through, about 1 minute. Season with salt and pepper to taste. Serve immediately or store in an airtight container in refrigerator for up to a week, reheating over medium-low heat before serving.

Roasted Italian Sausage, Pepper, and Mushroom Sandwich

Ingredients

serves Serves 4, active time 30 minutes, total time 40 minutes

• 4 tablespoons olive oil, divided
• 4 (6-inch) Italian sausage links (preferably hot)
• kosher salt
• 8 ounces cremini mushrooms, ends removed, caps quartered
• 2 medium red bell peppers, stemmed, seeded, cut into 1/4-inch thick slices
• 2 medium green bell peppers, stemmed, seeded, cut into 1/4-inch thick slices
• 1 medium yellow onion, sliced
• 2 garlic cloves, minced
• 1/2 teaspoon dried orgeno
• 4 italian rolls
• 8 leaves fresh basil, thinly sliced
• 1 tablespoon balsamic vinegar
• giardiniera, for serving (optional)

Procedures

1. Adjust oven racks to lower middle and upper middle positions, and preheat to 500°F. Add sausage links and mushrooms to a large baking sheet, and toss with a tablespoon of oil and a pinch of salt. Add red bell peppers, green bell peppers, onion, garlic, and oregano to a second large baking sheet and toss with a tablespoon of oil and a pinch of salt.
   
2. Transfer both baking sheets to the oven and cook for 15 minutes. Remove baking sheet with sausages and mushrooms. Use a meat thermometer to check if the sausages are cooked through, around 140°F. The mushrooms should be tender. Using a pair of tongs, stir the pepper and onion mixture. Cook until onions and peppers are tender and starting to brown, 10 to 15 minutes more. At this time, wrap Italian rolls in aluminum foil and set in the oven to warm.
   
3. While the peppers and onions finish cooking, warm remaining two tablespoons in a large non-stick skillet over medium heat. Add sausage links, and brown on both sides, about 5 minutes total. Set aside.
   
4. When peppers and onion are done, carefully remove pan from the oven. Transfer mixture to a large mixing bowl and add in the cooked mushrooms, fresh basil, and balsamic vinegar. Toss well and season with a pinch of salt, if necessary.
   
5. Remove rolls from oven and unwrap. If not already cut, slice horizontally through the roll, stopping a half-inch from the other side. Load each with an Italian sausage, a generous scoop of the pepper and onion mixture. If you need more heat, add some giardiniera.

Make-Ahead Mushroom Tomato Bread Soup

Ingredients

serves Serves 2 to 3, active time 35 minutes, total time 35 minutes

• 1 (6-inch) ciabatta loaf or any stale bread, torn into 1-inch chunks (about 2 cups torn bread)
• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 1 cup)
• Kosher salt
• 1 1/2 tablespoons apple cider vinegar
• 12 ounces cremini mushrooms, halved if small, quartered if very large
• 1 (14.5 ounce) can diced tomatoes
• 1/2 teaspoon ground cinnamon
• 3 cups low-sodium vegetable or chicken stock, plus 1 more cup as needed
• Freshly ground black pepper

Procedures

1. Heat oven to 300 degrees F. Spread bread onto baking sheet and bake until dried but not browned, 15 to 20 minutes. Meanwhile, heat olive oil over medium heat in medium saucepan. Add onions, season with salt, and cook until translucent, 5 to 7 minutes. Deglaze with vinegar and cook until liquid is almost evaporated, 1 to 2 minutes. Add mushrooms, turn heat to medium-high, and cook, stirring, until softened, moisture has evaporated, and mushrooms begin to brown, 5 to 8 minutes.
   
2. Stir in tomatoes and cinnamon, followed by chicken stock. Simmer until warmed through, 2 to 3 minutes, then stir in bread and simmer for 2 to 3 minutes more, stirring to soften bread. Season to taste with salt and black pepper. Add more chicken stock if thinner consistency is desired. Serve immediately or let cool and refrigerate overnight. To serve the next day, reheat in the microwave or stovetop, adding extra stock or water to loosen consistency as desired.