Wild Mushroom Pan Gravy for Hot Turkey Sandwiches

•3 oz. dried wild mushrooms usually 2 packages (my favorite is porcini)
•sweet wine such as Riesling or Gewürztraminer, enough to cover mushrooms in a microwavable bowl
•1 large shallot minced
•2 cups turkey or chicken stock
•1 cup of half and half
•salt and pepper to taste
•3 tablespoons butter
•1 tablespoon fresh thyme
•2 tablespoons flour
•(for an interesting alternative, ¼ lb pancetta or bacon, diced)

Place mushrooms in bowl covered with wine and cook on high for 1 minute. Let sit in heated wine for 15 minutes to re-constitute.

Squeeze out the liquid from the mushrooms. Reserve this wine/mushroom juice mixture. Dice re-constituted mushrooms. Sauté shallot and diced mushrooms (and bacon, if using, omit butter) with butter in a pan until both are lightly browned.

Add flour and sauté, stirring constantly for 2 minutes

De-glaze pan with wine/mushroom juice mixture, scraping up any bits in the pan and reduce until liquid is almost gone.

Add stock and reduce until liquid is reduced by half
Add half and half, stirring until gravy is right consistency
Serve over open faced hot turkey sandwiches.