Shiitake Mushrooms Gravy

  • 30 mins total
  • 15 mins prep
  • 15 mins cook
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Shiitake Mushrooms Gravy

Gravy at Thanksgiving is as important as the turkey. No matter how much you are making, it never seems to be enough. Shiitake Mushroom Gravy is our favorite and constant for the past few years. It blends well and gives a complementary flavor to our Turkey with Chestnut Stuffing.

I make mine with shiitake mushrooms. Love the consistency and texture. However, what I love the most is that it can be prepared to a certain point the night before and put the finishing touches at the last minute. How great is that?

I never have enough pan juices with my turkey therefore either I make chicken stock or for time-saving, use store-bought stock. Make sure that it is sodium-free to make the shiitake mushrooms gravy.

Using fresh herbs does accentuate and intensifies the flavor of your gravy.

 

Giangi's Kitchen Signature

 

Nutrition Facts
Shiitake Mushrooms Gravy
Amount Per Serving
Calories 1043 Calories from Fat 594
% Daily Value*
Fat 66g102%
Saturated Fat 40g250%
Cholesterol 198mg66%
Sodium 77mg3%
Potassium 1366mg39%
Carbohydrates 81g27%
Fiber 12g50%
Sugar 9g10%
Protein 17g34%
Vitamin A 2675IU54%
Vitamin C 10.4mg13%
Calcium 176mg18%
Iron 7.6mg42%
* Percent Daily Values are based on a 2000 calorie diet.
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Shiitake Mushrooms Gravy

  • 30 mins total
  • 15 mins prep
  • 15 mins cook

Ingredients

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  • 1/2 cup unbleached all purpose flour
  • 1/2 cup dry sherry
  • 3 tablespoons unsalted butter
  • 12 ounces stemmed, caps sliced shiitake mushrooms
  • 1 tablespoon plus 1 teaspoon chopped fresh rosemary
  • 4 cups sodium-free chicken stock
  • 1/3 cup heavy cream
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh tarragon leaves

Instructions

  1. Mix flour and Sherry in a small bowl until smooth paste forms. Melt butter in a heavy large saucepan over medium-high heat. Add mushrooms and rosemary: sauté until mushrooms begin to soften, about 3 minutes. (Can be prepared 3 hours ahead.) Cover flour paste lightly. Let paste and mushrooms stand at room temp.

  2. Transfer pan juices to an 8-cup glass measuring cup. Spoon off fat and discard. Add enough chicken broth to pan juices to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk to combine. Bring mixture to boil, stirring frequently. Boil until thickened to a light gravy, about 10 minutes. Mix in cream, thyme, and tarragon. Season to taste with salt and pepper. Serve with turkey.

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