A rich and savory mushroom gravy that will add a new flavor to your Thanksgiving table.

2 cups chopped onions
1 cup chopped celery
3-4 cups chopped portabello mushrooms
3/4 dried mushrooms
4-5 cans chicken broth
Turkey pan drippings
Sherry or madeira (optional)

Saute onions and celery in 1/4 cup butter and 1/3 cup olive oil. When onions are just beginning to caramelize and celery is softened, add chopped portabello mushrooms and cook for another 10 minutes stirring constantly until all vegetables are soft. Put cooled vegetables in blender. Heat 4 cans of chicken broth and add dried mushrooms. Bring to a boil and simmer for about 20 minutes. Broth should turn brown from the dried mushrooms. Cool chicken broth with mushrooms and add to vegetables in blender. Puree vegetables and broth with mushrooms. Add sherry or madeira and blend. Toast 4 + tablespoons of flour in non-stick pan, shaking and stirring the flour constantly until it's color changes to a light to medium tan. Do not overcook. This eliminates "white pasty taste" of flour. Remove gravy from blender and heat to a simmer. Take about 2 cups of hot gravy and blend in some of the toasted flour and then return the blended mixture back to the rest of the simmering gravy. Mix till fully blended and the desired consistency has been reached. Keep adding more flour if necessary to reach the right consistency. Note that the blended vegetables also add thickness to the gravy. Stir in desired amount of pan drippings to gravy, plus salt and pepper to taste, then serve.

Number of Servings: 7-8