This is a fantastic alternative to traditional giblet gravy-- the mushroom pieces take the place of giblets or hard-boiled egg pieces (for the others out there who are squeamish about the old-fashioned version) and the flavor adds a wonderful savory complement to any holiday dish. I've been making this for Thanksgiving and Christmas dinners for years now, and we always drown turkey, potatoes, stuffing, biscuits--you name it--in this gravy. It's slightly creamy, fragrant, and has a beautiful flavor that adds something lovely without overpowering. It heats up nicely with leftovers, as well! (I adapted it slightly from a cookbook so many years ago now that I can't remember where it came from.)
My Private Note
Units: US | Metric
- 1Mix flour and Sherry in small bowl until smooth paste forms.
- 2Melt butter in a heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes.
- 3Note: these two starter stages can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.
- 4Discard turkey neck and giblets from pan juices in roasting pan.
- 5Transfer pan juices to large glass measuring cup, and spoon off fat.
- 6Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms.
- 7Add flour paste and whisk until smooth.
- 8Bring mixture to boil, stirring frequently.
- 9Boil until thickened to light gravy, about 10 minutes.
- 10Mix in cream, thyme and tarragon. Season with salt and pepper.
- 11Serve turkey with gravy.
Browse Our Top Savory Sauces Recipes
You Might Also Like...View All Savory Sauces Recipes
Nutritional Facts for Shiitake Mushroom Gravy
Serving Size: 1 (200 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 277.3
- Calories from Fat 107
- Total Fat 11.9 g
- Saturated Fat 7.0 g
- Cholesterol 33.3 mg
- Sodium 101.8 mg
- Total Carbohydrate 21.6 g
- Dietary Fiber 1.7 g
- Sugars 3.3 g
- Protein 5.6 g