Title: Three-Mushroom Gravy
Categories: Sauce Lowcal
Yield: 2 Cups

1	oz	Dried wild mushrooms, such as shiitake, procini, or morels,
2	lb	Chicken wings
3/4	lb	Fresh shiitake mushrooms, stems finely chopped, caps sliced
10	oz	White mushrooms, stems finely chopped, caps sliced 1/8" thic
1/3	c	Brandy
2	md	Carrots, coarsely chopped
2	md	Shallots, coarsely chopped
2		Fresh thyme sprigs
1		Bay leaf
8		Whole black peppercorns
1/2	ts	Olive oil
1	ts	Arrowroot
		Salt and pepper to taste
2	tb	Fresh chives, finely chopped

1. In a small bowl, cover the dried mushrooms with 2 c. of very hot water. Let soak until soft, about 20 mins. Drain the mushrooms, reserving the soaking liquid. Rinse the mushrooms and finely chop them, discarding any tough bits. 2. Warm a large deep skillet over high heat. Add the chicken wings and cook, turning once, until well browned, about 15 mins. Transfer the wings to a plate and pour off all the fat from the skillet. Add the reconstituted dried mushrooms and the other 2 mushrooms' stems and cook, stirring occassionally, until beginning to brown, about 4 mins. Add the brandy and boil until evaporated. Pour in the mushroom soaking liquid, stopping when you reach the grit. Bring to a boil, scraping up any browned bits. Add 4 c. of water, the chicken wings, carrots, shallots, thyme, bay leaf, and peppercorns to the skillet and bring back to a boil. Cover partially, reduce the heat to moderately low, and simmer the stock for 1 1/2 hrs. 3. Strain the stock, pressing down on the solids. Skim off any fat. Wipe out the saucepan and pour in the stock. Boil the stock over high heat until reduced to 1 1/2 c. 4. Heat the olive oil in a large non-stick skillet until smoking. Add the sliced shiitake and white mushroom caps and cook over high heat, stir- ring occassionally, until well browned, about 12 mins. Stir the sliced mushrooms into the reduced stock and bring to a simmer over moderate heat. In a small bowl, mix the arrowroot with 2 T. of water and stir the mixture into the gravy. Cook, stirring, just until thickened, about 3 mins., do not let the gravy boil. Season with salt and pepper to taste. (The gravy can be made up to 2 days ahead, cover and re- frigerate. Rewarm gently over low heat before proceeding.) Stir the chives into the gravy and serve.

Source: Food & Wine magazine, April, 1995

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