Leftover Turkey?No problem, here’s an idea.
Makes 20 spoons: enough for dinner for four.
- 1 oz dried mushrooms, preferably porcinis
- 2 tsp extra virgin olive oil
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1 lb cremini mushrooms, cleaned, trimmed, and quartered or sliced 1/2 inch thick
- 1 lb wild mushrooms, trimmed and brushed clean, or oyster mushrooms, trimmed and torn into pieces if very large
- 2 tsp chopped fresh rosemary or 1 teaspoon dried
- 2 tsp chopped fresh thyme
- Salt to taste
- 2 tsp all-purpose flour
- ½ c dry white wine
- Freshly ground pepper
- 2 tsp finely chopped flat-leaf parsley
- Place the dried mushrooms into 2 cups boiling water and soak for 30 minutes.
- Drain the mushrooms and save the liquid.
- Chop coarsely and set aside.
- Meanwhile, heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add the shallots. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, about 2 minutes. Add the reconstituted dried mushrooms and the wine and turn the heat to high.
- Stir in the dried mushroom soaking liquid, bring to a simmer, add pepper and salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10 to 15 minutes. Top with finely chopped parsley.
- 2 cups leftover cooked turkey or chicken, shredded
- 1 -2 cups gravy with 1 tsp (or more) Sriracha added
- Warm leftover turkey in gravy mixed with Sriracha to taste – keep warm.
- When ready to serve, place a spoonful of mushroom ragu on each spoon, top with some of the pulled turkey. Garnish with a dollop of sour cream, crème fraiche or (if you have them leftover) a teaspoon of warmed up mashed potatoes and top with microgreens or a bit of chopped parsley.
If serving for dinner, you may want to add some fresh cooked rice and a simple green salad.