SHIITAKE MUSHROOM GRAVY
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
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!