SHIITAKE MUSHROOM GRAVY


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

½ cup flour
½ cup dry sherry
3 Tbsp butter
12 oz. Shiitake mushrooms, stemmed & sliced
2 tsp dried rosemary
4 cups canned chicken broth
1/3 cup whipping cream
1 tsp dried Thyme
1 tsp dried Tarragon


Mix flour and sherry in small bowl until smooth paste forms.


Melt butter in heavy large saucepan over med-high heat.


Add mushrooms & Rosemary & saute until mushrooms begin to soften, about 3 minutes.


(Can be made 3 hrs ahead. Cover flour paste tightly.


Let paste & mushrooms stand at room temperature.).


Discard turkey neck & giblets from pan juices to large glass measuring cup.


Spoon off fat.


Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms.


Add flour paste & whisk until smooth.


Bring mixture to boil, stirring frequently.


Boil until thickened to light gravy, about 10 minutes.


Mix in cream, thyme & tarragon.


Season with salt & pepper. Serve turkey with gravy.


Pairs Well With


Notes

This is a great pairing to the Roast Turkey with Herb Rub recipe I submitted under the Thanksgiving heading. The flavors are incredible and people will talk about it for a long, long time!

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