Porcini Mushroom Gravy

• dried porcini mushrooms↗1⁄2 ounce
• warm water2 tablespoons
• canola oil↗1 1⁄2 tablespoons
• whole-wheat flour↗3⁄8 cup
• fat-free low-sodium chicken broth↗2 cups
• salt↗3⁄4 teaspoon

  (optional)

• onion powder↗1 teaspoon
• freshly ground black pepper1⁄4 teaspoon

  (to taste)

Step-by-step instructions

1. 1

   Soak mushrooms in warm water for 5 minutes.

2. 2

   In 2-quart saucepan, heat canola oil over medium heat. Whisk in flour until blended and continue stirring until roux is lightly browned and develops nutty aroma.

3. 3

   Whisk in broth, optional salt and onion powder. Bring to a gentle boil until just thickened, stirring. Cook and stir for 1 minute. Remove from heat and season with pepper. Add softened mushrooms and any soaking liquid.

4. 4

   Purée gravy in food processor or food mill. Return mixture to saucepan. Heat just to a simmer.