Shiitake Mushroom Gravy
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 118.29 ml all-purpose flour
- 118.29 ml dry sherry
- 44.37 ml butter
- 340.19 g fresh shiitake mushrooms, stemmed, sliced
- 9.85 ml dried rosemary
- 946.36 ml canned low sodium chicken broth (approximately)
- 78.78 ml whipping cream
- 4.92 ml dried thyme
- 4.92 ml dried tarragon
directions
- Mix flour and Sherry in small bowl until smooth paste forms.
- Melt butter in a heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes.
- Note: these two starter stages can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.
- Discard turkey neck and giblets from pan juices in roasting pan.
- Transfer pan juices to large glass measuring cup, and spoon off fat.
- Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms.
- Add flour paste and whisk until smooth.
- Bring mixture to boil, stirring frequently.
- Boil until thickened to light gravy, about 10 minutes.
- Mix in cream, thyme and tarragon. Season with salt and pepper.
- Serve turkey with gravy.
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RECIPE SUBMITTED BY
I like classic tastes-- comfort food of every sort, and sometimes I indulge in the decadent.
However, I'm always on a quest for more and more healthful cooking ideas: sort of macrobiotic, but with more salmon and free-range meats and less soy. Stevia or easily digestible fruit instead of sugar, alternative grains whenever possible (mostly gluten-free), minimally processed foods (including as much raw food as possible), almond cheese and rice milk instead of dairy, etc. I'm obsessed with creating healthy versions of all of my favorite foods without sacrificing any of the utter enjoyability of the originals.