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Ingredients
- 1 ounce dry wild mushrooms (cepes, morels or possibly porcini)
- 1 c. boiling water
- 1/4 lb bacon, diced Giblets reserved from hens, minced
- 1/3 c. minced onion
- 1/4 c. dry sherry
- 1/4 c. flour
- 2 1/2 c. chicken broth or possibly water
Directions
- To reconstitute mushrooms well, pour boiling water over them and allow to steep 10 min. 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 till crisp. Drain bacon on paper towels. Leaving 2 Tbsp. bacon fat in pan, add in giblets, mushrooms and onion and brown about 5 min. Add in to Cornish drippings in roasting pan. Whisk in sherry and flour. Cook, whisking frequently for 3 to 4 min or possibly till flour is browned. Add in bacon, reserved mushroom liquid, and broth to flour mix. Bring to a boil, whisking frequently, and cook gravy to thicken. Serve with hens.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1108g | |
| Calories 802 | |
| Calories from Fat 470 | 59% |
| Total Fat 52.12g | 65% |
| Saturated Fat 17.25g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 1898mg | 79% |
| Potassium 959mg | 27% |
| Total Carbs 41.7g | 11% |
| Dietary Fiber 5.0g | 17% |
| Sugars 6.79g | 5% |
| Protein 23.92g | 38% |
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