Dried mushrooms can be used for this recipe, in replace of fresh if they aren’t available. To use dried mushrooms in this recipe, boiling the stock and add 8 – 12 ounces of dried mushrooms, and let sit covered for 30 minutes, to re-hydrate them. Scoop the mushrooms out of the stock using a slotted spoon or skimmer and add them to the sautéed shallots. Strain the stock through a sieve lined with a coffee filter of clean paper towel, in with the mushrooms and shallots. This will remove any dirt or debris that might be in the dried mushrooms. Alternatively, you can decant the stock, leaving behind the sediment/debris behind.
Beer Substitutions and Suggestions:
Instead of using a Doppelbock, other beer flavors will marry well with the umami rich mushrooms. Try a low hopped Barleywine, Brown Ale, English Mild, Smoked Stout, Oktoberfest or Oud Bruin. All these styles will be good substitutes and create a special gravy.
For more holiday recipes, check out my Thanksgiving Holiday Feast Menu.