Changed up the make-ahead mushroom gravy, by request of one of my children, who wanted less mushroom but still a nice rich gravy. Still keeping the original recipe for 'shroom fans (like my cousin).

Additions:
1) 2 more shallots
2) A whole white onion
3) turkey/chicken drippings if you have them (but go slowly here)

Subtractions: 
1) Reduce crimini and shiitake mushrooms to use about 12 mushrooms total
2) Eliminate porcini mushrooms, and therefore
3) No porcini mushroom liquid, which means
4) At least 30-45 minutes of prep time

I'm calling it Make-ahead Mushroom (+Onion) Gravy. It refrigerates and re-heats well. It doesn't look like hardened grease in the fridge and doesn't separate when microwave-reheated.

I had the last of it for lunch (see above) Toasty, flaky croissant with leftover turkey and the last of the new gravy. It was a lovely way to start the afternoon. Click here for the recipe. 

Make-ahead Mushroom Gravy = 
                                            Thumbs up if you like mushrooms
Mixed reviews here. Very, very popular with the pro-mushroom constituency, not so much with the non-fungi fans. Uses porcini (re-hydrates), crimini and fresh shiitake. Chicken broth and a lot vermouth for a little sweetness.

Upside is that it is a beautiful color and consistency, and definitely easier to do than post-baked turkey pan drippings style gravy. I'll try this again and go lighter on the porcini mushrooms and more onions.

Click here for the recipe I used for Thanksgiving, but be sure to check the notes for a few ideas for changing it up a little.