iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Lamb Shanks With Pomegranate and Walnuts

Ingredients:
6 pounds lamb shanks (6–8 shanks, depending on size), trimmed
Kosher salt, freshly ground pepper
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 cup olive oil, divided
2 medium onions, thinly sliced
6 sprigs thyme
4 garlic cloves, crushed
2 bay leaves
2 tablespoons all-purpose flour
1/2 cup dry red wine
4 cups (or more) low-sodium chicken broth
1 cup pomegranate juice
1/2 cup pomegranate molasses
2 cups walnuts, rinsed
3 tablespoons unsalted butter, cut into pieces
Cooked polenta (for serving)
3 wide strips lemon zest
very thinly sliced lengthwise

Instructions:
Preheat oven to 350°F. Place lamb shanks on a large rimmed baking sheet; season generously with salt and pepper. Mix cinnamon, turmeric, cumin, and cardamom in a small bowl; massage spice mixture into lamb. Let rest 1 hour at room temperature or chill uncovered up to 12 hours (the longer, the better).
If chilling, let shanks sit at room temperature 1 hour for even roasting.
Heat 1/4 cup oil in a large pot over medium-high. Working in batches, cook lamb shanks until brown on all sides, 10–15 minutes. Transfer lamb to paper towels to drain.
Wipe out pot and let cool slightly so that vegetables don’t burn. Heat remaining 1/4 cup oil in pot over medium. Add onions, season with salt, and cook, stirring occasionally, until golden and softened, 8–10 minutes. Add thyme sprigs, garlic, and bay leaves and cook, stirring often, until fragrant, about 2 minutes. Sprinkle flour over and stir vigorously to evenly distribute. Cook, stirring often, until flour is absorbed, about 1 minute. Add wine; bring to a simmer and cook, stirring often, until thickened, about 2 minutes. Gradually stir in broth, pomegranate juice, and pomegranate molasses. Bring to a simmer and cook, stirring occasionally, until flavors meld, about 5 minutes.
Arrange lamb shanks in a single layer in a large roasting pan. Pour in onion mixture and push lamb shanks down into liquid (about three-quarters of lamb shanks should be submerged; add more broth if needed). Cover pan with foil and cook lamb, turning occasionally, until meat is fork-tender and almost falling off the bone, 1 1/2–2 hours. Remove pan from oven and let lamb rest, covered, in liquid at least 30 minutes.
Transfer lamb to a platter and tent with foil to keep warm. Strain braising liquid through a fine-mesh sieve into a medium saucepan; skim off fat from surface and discard. Add walnuts to braising liquid and bring to a simmer over medium-high. Cook until reduced by one-third, 15–20 minutes (sauce should be slightly thickened and velvety). Add butter a piece at a time, stirring after each addition until incorporated before adding more; sauce should look glossy. Return lamb to pot and cook, stirring to coat, until heated through. Taste and adjust seasoning with salt and pepper.
Arrange lamb over polenta on a platter and spoon walnuts and sauce over; top with lemon zest.
Lamb shanks can be braised 1 day ahead. Chill uncovered until cold, then cover and keep chilled.
Japanese-Style Fried Rice (Chahan)

Ingredients:
1/4 cup diced (1/4-inch cubes) carrot
12 medium shrimp (about 6 ounces), peeled and deveined, cut crosswise into thirds
1/4 cup fresh or frozen corn kernels
1/4 cup fresh or frozen shelled edamame
1/4 cup diced (1/4-inch pieces) fresh shiitake mushrooms or rehydrated dried shiitakes
2 1/4 cups low-sodium chicken stock
3 tablespoons Japanese soy sauce
3 tablespoons sake (Japanese rice wine)
2 teaspoons granulated sugar
1 1/2 teaspoons kosher salt
3 tablespoons cornstarch
2 teaspoons toasted sesame oil
White or black pepper to taste
1/4 cup vegetable oil
4 large eggs, lightly beaten
6 packed cups cooked short-grain white rice, preferably 1 or 2 days old
1 generous tablespoon thinly sliced scallion greens

Instructions:
Bring a small pot of water to a boil. Add the carrot and cook 2 minutes. Add the shrimp and cook until they’re just cooked through, 1 to 2 minutes more. Drain and then return them to the pot. Add the corn, edamame, shiitakes, chicken stock, soy sauce, sake, sugar, and 1/2 teaspoon of salt. Set the pot over medium-high heat and bring to a boil. In a small container, stir together the cornstarch and 3 tablespoons of water until smooth. Gradually add the cornstarch mixture to the pot, stirring constantly. Let the stock mixture come to a boil again and cook just until slightly thickened, about 3 minutes. Take the pot off the heat and stir in the sesame oil and pepper to taste; keep warm, covered.
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. Add the eggs and cook, stirring constantly, until they’re barely cooked, about 30 seconds. Add the rice and cook, stirring often and breaking up the clumps but making sure not to smash the grains, until the rice is heated through and the egg has browned slightly, about 4 minutes. Season with about 1 teaspoon of the salt and pepper to taste.
Divide the fried rice among 4 small bowls and firmly press down on the rice to pack it into the bowls. Overturn the bowls onto 4 large shallow bowls. Remove the bowls to reveal the mounds of rice and pour the sauce over each one. Top with the scallions and serve.
Salmon Chowder

Ingredients:
2 tablespoons extra-virgin olive oil
1 cup diced russet potatoes (although any type on hand will do)
1 cup sliced leeks
1 cup sliced button or cremini mushrooms
2 cloves garlic, minced
1 cup dry white wine
1 (14.5-ounce) can crushed tomatoes
3 cups fish or vegetable stock
1 cup half-and-half, plus 1 tablespoon for garnish
1 cup fat-free plain Greek yogurt
1/4 cup fresh parsley, chopped
1 tablespoon fresh dill, chopped
Salt and freshly cracked pepper to taste
1 pound wild salmon
cut into about 2-inch pieces

Instructions:
Heat the olive oil in a large pot over medium heat. Add the potatoes, leeks, and mushrooms. Sauté the vegetables until softened, about 5 minutes. Add the garlic and continue to stir for 1 minute. Add the white wine and simmer until most of the liquid has cooked off. Stir in the tomatoes, fish or vegetable stock, half and half, yogurt, parsley, and dill and bring to a low simmer. Season to taste with salt and pepper. Add the salmon and simmer until just cooked through, about 5 minutes.
Ladle into bowls and garnish with drops of half and half and parsley or dill, if desired.
Milk Chocolate Sauce

Ingredients:
4 ounces milk chocolate, finely chopped, 1/2 teaspoon kosher salt, 3/4 cup heavy cream, 2 tablespoons unsalted butter, room temperature

Instructions:
Place chocolate and salt in a medium heatproof bowl. Heat cream in a small saucepan just until steaming (do not bring to a boil) and pour over chocolate. Let sit until chocolate is melted, about 5 minutes. Add butter and whisk until butter is melted and incorporated and mixture is smooth. Serve warm.
Suzette Sauce

Ingredients:
2/3 cup fresh orange juice, 2/3 cup sugar, 2 tablespoons Grand Marnier or other orange liqueur, 6 tablespoons chilled unsalted butter, cut into pieces, 1/4 teaspoon kosher salt

Instructions:
Bring orange juice, sugar, and Grand Marnier to a simmer in a large skillet over medium heat, stirring until sugar is melted. Add butter a piece at a time, whisking until incorporated before adding more; stir in salt. Continue to gently simmer, swirling sauce often, until slightly thickened, about 5 minutes. Serve warm.
Sparkling Julep

Ingredients:
6 mint leaves, plus sprig for serving
3/4 ounce simple syrup
3 ounces Champagne or dry sparkling wine
1/2 ounce cognac
1 dash bitters (such as Angostura)
Lemon twist (for serving)

Instructions:
Muddle mint leaves and simple syrup in a julep cup or rocks glass. Add Champagne, cognac, and bitters. Fill glass partway with crushed ice and stir gently to combine. Mound more crushed ice on top and garnish with a mint sprig and a lemon twist.
Champagne Cocktail

Ingredients:
1 teaspoon granulated sugar or 1 sugar cube
3–5 dashes bitters (such as Angostura)
4 ounces Champagne or sparkling dry wine
Long spiral lemon zest (for serving)

Instructions:
Combine sugar and bitters in a Champagne flute. Add a splash of Champagne and stir gently to combine. Pour in remaining Champagne; garnish with lemon zest.
Build a Spritz

Ingredients:
1 1/2 ounces Suze
1 ounce club soda
1 ounce fresh orange juice
3 ounces Champagne or dry sparkling wine
Orange wheel and sage sprig (for serving)

Instructions:
Combine Suze, club soda, and orange juice in an ice-filled rocks glass. Stir gently to combine. Top with Champagne; garnish with an orange wheel and a sage sprig.
Escargot With Garlic-Parsley Butter

Ingredients:
1 cup (2 sticks) European-style butter, room temperature
1 tablespoon dry white wine
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Pinch of ground nutmeg
12 garlic cloves, very finely chopped
1 large shallot, finely chopped
3/4 cup finely chopped parsley
24 large empty escargots shells
24 extra-large canned escargots
preferably from Burgundy

Instructions:
Preheat oven to 450°F. Using an electric mixer on medium, beat butter in a medium bowl until smooth. With motor off, add wine, salt, pepper, and nutmeg, then beat on medium until incorporated. Reduce speed to low and add garlic, shallot, and parsley; mix just until incorporated. Transfer butter to a disposable pastry bag or a resealable plastic bag and snip off end (or 1 corner if using plastic bag).
Place shells in a single layer in a shallow 2-qt. baking dish and pipe about 2 tsp. garlic-parsley butter into each. Tuck a snail inside each shell, then pipe in more garlic-parsley butter to fill shell and mound over top. Bake until snails are sizzling and garlic in butter no longer tastes raw, 10–15 minutes.
Shells can be filled 1 day ahead. Cover and chill. Bring to room temperature before baking.
Cornmeal Biscuits with Chorizo Gravy and Scallions

Ingredients:
1 cup all-purpose flour
3/4 cup cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
3/4 cup buttermilk
1 tablespoon vegetable oil
1 pound fresh chorizo, casings removed
3 tablespoons all-purpose flour
2 1/2 cups whole milk
Kosher salt, freshly ground pepper
Hot sauce
1 avocado, sliced
4 scallions, thinly sliced
2 radishes, thinly sliced
1/2 cup cilantro leaves with tender stems
1/2 cup Cotija cheese or queso fresco (optional)

Instructions:
Preheat oven to 425°F. Combine flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper in a large bowl. Using your hands, work butter into flour until pieces are chickpea-size. Add buttermilk and mix just to blend.
Drop dough by heaping 1/4-cupfuls into an 8" cast-iron skillet, spacing about 1" apart. Bake, rotating skillet once, until biscuits are puffed, golden brown, and cooked through, 12–15 minutes.
While biscuits are baking, heat oil in a medium skillet over medium. Add chorizo, breaking up any large pieces with a spatula. Cook, stirring occasionally, until chorizo is browned and crisp, 8–10 minutes. Transfer to a small bowl with a slotted spoon.
Whisk flour into drippings in skillet and cook, whisking constantly, until roux is very smooth and starting to turn a light golden brown, about 5 minutes. Gradually add milk, whisking constantly until incorporated. Reduce heat to medium-low and cook gravy, whisking constantly, until thickened, 5–8 minutes. Stir half of chorizo into gravy; season with salt, pepper, and hot sauce.
Spoon some gravy over hot biscuits and top with avocado, scallions, radishes, cilantro, Cotija (if using), remaining chorizo, and more hot sauce. Serve remaining gravy alongside.
Stir-Fried Noodles With Pork, Cabbage, and Ginger (Yakisoba)

Ingredients:
2 tablespoons vegetable oil
2 ounces pork belly, thinly sliced, then cut into 3/4-inch pieces
1/2 cup thinly sliced yellow onion
1/4 cup 2-inch-long matchsticks peeled carrot
1 cup roughly chopped (about 2 by 3/4-inch pieces) loosely packed white cabbage
1 (5 1/2-ounce) package yakisoba noodles (a heaping cup)
2 tablespoons jarred yakisoba sauce, preferably the Otafuku brand
1 tablespoon shredded beni shoga (red pickled ginger)
1 heaping tablespoon bonito flakes
1/2 teaspoon aonori (powdered seaweed) or finely chopped nori seaweed sheets

Instructions:
Heat the oil in a medium-wide nonstick or cast-iron skillet over high heat until the oil shimmers. Add the pork belly, onion, and carrot and cook, stirring frequently, for about 30 seconds. Add the cabbage and cook, stirring, until it wilts slightly and the onion is lightly browned at the edges, about 3 minutes.
Add the noodles and cook, tossing with tongs, until the noodles are heated through, about 3 minutes. As you toss, gently separate the strands. (If the noodles don’t separate easily, add a splash of water to the pan.) Add the sauce and continue to cook, tossing, until thoroughly coated, about 1 minute. Season with more sauce to taste, toss well, and transfer to a bowl. Top with the beni shoga, bonito flakes, and aonori. Eat right away.
Radicchio Salad with Caramelized Carrots and Onions

Ingredients:
1/2 cup sliced almonds
2 pounds carrots, cut into 4x1/2" sticks
1/2 cup olive oil, divided
2 tablespoons thyme leaves, divided
2 3/4 teaspoons kosher salt, divided
1/2 teaspoon crushed red pepper flakes, divided
2 medium red onions, cut into 1/2" wedges
2 garlic cloves, finely grated
2 tablespoons plus 1 teaspoon sherry vinegar
2 tablespoons fresh orange juice
1 tablespoon honey
1 large or 2 small heads radicchio (about 11 ounces), leaves separated and cut into medium pieces
4 oranges, peeled, sliced into 1/2" half moons
2 cups parsley leaves

Instructions:
Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes; set aside.
Cook carrots, 2 Tbsp. oil, 1 Tbsp. thyme, 1 tsp. salt, 1/4 tsp. red pepper, and 1 cup water in a large skillet over medium-high heat, stirring occasionally, until water is evaporated, about 15 minutes. Continue to cook, stirring occasionally, until carrots are lightly browned and tender, about 5 minutes more.
Meanwhile, heat 2 Tbsp. oil in another large skillet over medium-high. Add onions, 1 tsp. salt, and remaining 1 Tbsp. thyme and 1/4 tsp. red pepper and cook, stirring occasionally, until onions are lightly browned and tender, 10–12 minutes.
Whisk garlic, vinegar, orange juice, honey, and remaining 1/4 cup oil and 3/4 tsp. salt in a large bowl. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat. Top with reserved almonds.
Cider-Braised Chicken with Apples and Kale

Ingredients:
4 chicken legs (thigh and drumstick; about 3 pounds)
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
1/4 cup plus 1 teaspoon country-style Dijon mustard
3 tablespoons vegetable oil
2 pink-skinned apples, cut into 1/2" wedges
1/2 medium red onion, cut into 1/2" wedges
1 cup dry white wine
1 1/2 cups fresh apple cider, divided
1 large or 2 small bunches curly kale (about 1 pound), stemmed, torn into pieces
1/4 cup heavy cream
1 teaspoon fresh lemon juice
3 tablespoons tarragon leaves (optional)

Instructions:
Arrange rack in upper third of oven; preheat to 450°F. Season chicken all over with 1 tsp. salt and 1/2 tsp. pepper, then rub with 1/4 cup mustard, making sure to get mustard under skin.
Heat 2 Tbsp. oil in a large heatproof high-sided skillet or heavy braising pan over medium-high. Sear chicken, skin side down, until golden-brown, about 8 minutes. Turn chicken, then arrange apples and onion around chicken. Add wine and 1 cup cider, then transfer to oven and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, about 20 minutes.
Meanwhile, heat remaining 1/2 cup cider, 1 Tbsp. oil, and 1/2 tsp. salt in a large pot over medium; add kale, cover, and cook until wilted. Continue to cook, stirring occasionally, until kale is tender, about 5 minutes. Using slotted spoon, divide kale among plates.
Transfer chicken, apples, and onion to plates with a slotted spoon. Heat remaining liquid in skillet over high. Add cream and remaining 1 tsp. mustard and bring to a boil. Cook, whisking constantly, until sauce is thickened, about 5 minutes. Remove from heat and stir in lemon juice.
Spoon sauce alongside chicken and kale. Garnish with tarragon, if desired.
Vegetarian Brown Rice Salad With Parsnips and Whipped Ricotta

Ingredients:
3/4 cup short-grain brown rice
3/4 cup plus 3 tablespoons olive oil, divided
2 teaspoons kosher salt, plus more, divided
2 large oranges, divided
1 bunch (about 1 1/2 pounds) parsnips, peeled, cut into 1/4" coins
1 garlic clove, smashed
4 sprigs rosemary
1/4 teaspoon cayenne pepper
1/2 cup blanched hazelnuts
1 1/2 cups whole-milk ricotta
2 teaspoons white wine vinegar
1 teaspoon honey
1/4 teaspoon freshly ground black pepper
2 heads Little Gem lettuce or baby romaine hearts, torn into bite-size pieces (about 6 cups)
1/2 cup whole parsley leaves

Instructions:
Arrange a rack in center of oven; preheat to 450°F. Mix rice, 1 Tbsp. oil, a pinch of salt, and 5 cups water in a medium heavy saucepan. Cover and bring to a boil, then reduce to a simmer and cook until rice is al dente, about 25 minutes. Drain, then rinse with cool water; set aside.
Meanwhile, zest 1 orange and transfer zest to a small bowl; reserve orange. Toss parsnips, garlic, rosemary, cayenne, 1/2 cup oil, 1/2 tsp. salt, and 1/4 tsp. orange zest on a rimmed baking sheet. Roast, tossing once halfway through, until fork-tender, about 20 minutes. Transfer to a plate.
Toast hazelnuts on rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes. Let cool, then coarsely chop.
Blend ricotta, 2 Tbsp. oil, and 1/2 tsp. salt in the bowl of a stand mixer fitted with the whisk attachment (or use a whisk) until smooth and fluffy, about 2 minutes.
Peel remaining orange. Slice into 1/4" rounds, then cut into half moons.
Juice reserved orange. Whisk vinegar, honey, pepper, 2 tsp. orange zest, 3 Tbsp. orange juice, and remaining 1/4 cup oil and 1 tsp. salt in another large bowl until smooth.
Toss rice, parsnips mixture, lettuce, orange rounds, hazelnuts, and parsley in bowl with vinegar mixture. Spread ricotta mixture on a platter and arrange salad over. Serve immediately.
Rice and parsnips can be prepared 2 days ahead; store in separate containers, cover, and chill.
Champagne Punch with Ginger, Lemon, and Sage

Ingredients:
1 lemon, thinly sliced
3–4 sprigs sage
8 strips lemon zest (from 1 lemon)
1/2 large bunch of sage
1/2 cup sugar
1 1/4 cups fresh lemon juice
2 cups gin
2 cups ginger liqueur, such as Canton
6 cups unflavored sparkling water
2 bottles chilled sparkling wine
A Bundt or tube pan; a large (about 6-quart) punch bowl or mixing bowl

Instructions:
Make the ice ring: Arrange lemon slices and sage in bottom of Bundt pan and fill with cold water, leaving about 1" of space at the top. Freeze until set, at least 6 hours and up to overnight.
Make the punch: Muddle lemon zest, sage, and sugar in a measuring cup with a pour spout until sugar starts to turn green. Add 2 cups warm water and stir until sugar is dissolved, then let sit 10 minutes to infuse.
Stir in lemon juice, then strain through a fine-mesh sieve into a large punch bowl. Stir in gin and ginger liqueur.
Just before serving, dip bottom of Bundt pan into a bowl of hot water. Place a plate over mold, invert ice ring onto plate, then transfer to punch bowl. Pour in sparkling water and wine and stir gently.
Punch, without sparkling water and wine, can be made 2 days ahead; transfer to an airtight container and chill.
3-Ingredient Lemony Green Beans with Frizzled Leeks

Ingredients:
2 1/2 pounds green beans, preferably haricot verts, trimmed, 1 teaspoon kosher salt, plus more, 3 lemons, 2 large leeks, white and light-green parts only, 1 1/2 cups olive oil, 1/2 teaspoon freshly ground black pepper

Instructions:
Cook green beans in a large pot of boiling salted water until crisp-tender, 5–7 minutes. Drain, then immediately transfer to a large bowl filled with ice water. Drain again and pat dry.
Meanwhile, zest lemons to yield 1 Tbsp. zest. Juice lemons to yield 1/4 cup juice, then slice any remaining lemons into wedges. Cut leeks crosswise into 4" sections, then thinly slice lengthwise into matchsticks.
Heat oil in a large deep-sided skillet over medium-high until shimmering. Cook half of leeks, stirring occasionally, until lightly golden brown and crispy, about 5 minutes. Using a slotted spoon, transfer to paper towels; season with salt. Repeat with remaining leeks; reserve oil in skillet.
Cook green beans, pepper, lemon zest, and remaining 1 tsp. salt in reserved oil over medium heat, tossing occasionally, just until warmed through, about 5 minutes. Add lemon juice and toss to coat, then transfer to a platter. Drizzle about 1/2 cup oil from pan over; reserve remaining oil for another use. Top with leeks and serve with lemon wedges alongside.
Green beans can be blanched 1 day ahead; let dry, then transfer to an airtight container and chill.
3-Ingredient Caramel Apple Tart

Ingredients:
1 (14–17-ounce) package frozen puff pastry, thawed
1 cup store-bought caramel sauce, divided
5 large apples (preferably a mix of Granny Smith, Gala, and/or Cortland), cored, cut into 1/4" slices (about 2 1/2 pounds)
1/2 teaspoon kosher salt

Instructions:
Arrange a rack in middle of oven; preheat to 400°F. Arrange puff pastry sheets next to each other on parchment so that longer sides are touching. Pinch seam together and gently roll to an 18x13" rectangle. Transfer with parchment to a rimmed baking sheet. Using a sharp knife, lightly score a 1/2" border around pastry (for a decorative border, make small shallow diagonal cuts with a paring knife).
Heat caramel in a small bowl in a microwave on high until smooth and pourable, about 30 seconds, or heat in a small pot over medium, stirring occasionally, until smooth and runny, about 5 minutes. Transfer 1 Tbsp. caramel to another small bowl; set aside.
Toss apples and salt in a large bowl. Pour remaining caramel over and toss to combine.
Arrange apple slices in 4 tight, overlapping rows on pastry, leaving a 1/2" border on all sides. Drizzle with any remaining caramel left in bowl.
Bake tart until crust and edges of apples are golden brown, about 35 minutes. Transfer to a wire rack and let cool.
Add 1 Tbsp. hot water to reserved caramel in small bowl, whisk to combine, and brush over apples with a pastry brush. Cut into pieces to serve.
Tart can be made 6 hours ahead; store uncovered at room temperature and brush with glaze just before serving.
Vegetarian Mushroom Gravy

Ingredients:
2 garlic cloves, 1/2 teaspoon thyme leaves, 2 tablespoons oil, 2 1/4 teaspoons kosher salt, divided, plus more, 1/2 teaspoon paprika, 12 ounces cremini mushrooms, coarsely chopped, divided, 2 shallots, quartered, 2 bay leaves, 4 cups homemade or store-bought low-sodium vegetable broth, 2 tablespoons all-purpose flour, 1/2 cup dry white wine, 1 tablespoon coarsely chopped parsley, 1/4 teaspoon freshly ground black pepper, plus more

Instructions:
Pulse garlic and thyme in a food processor, scraping down sides as necessary. Add oil, 2 tsp. kosher salt, and paprika and continue to pulse until a thick paste forms, about 1 minute. Transfer to a small bowl.
Heat 1 Tbsp. garlic-oil mixture in a medium pot over medium-low until beginning to brown and smells fragrant, about 30 seconds. Cook mushrooms, shallot, and bay leaves, stirring occasionally, until mushrooms are tender and beginning to brown, about 5 minutes. Add broth, bring to a simmer, and cook 30 minutes.
Strain mushroom mixture through a fine-mesh sieve into a large bowl; wipe out pot. Cook flour and remaining 2 Tbsp. oil in pot over medium heat, stirring constantly, until nutty brown and thickened, about 8 minutes.
Add wine, bring to a simmer, and cook 3 minutes. Add mushroom broth, parsley, 1/4 tsp. pepper, and remaining 1/4 tsp. kosher salt, and return to a simmer. Season to taste.
Gravy can be made 3 days ahead; transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or vegetable broth 1 Tbsp. at a time if needed, until smooth.