Curried Lentils, Tomato and Coconut Soup
Curried lentils, tomato, and coconut soup. Experimenting with new flavors, mainly curry, which I am sure by now you may …
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?
They are edible mushrooms or fungus. A native of Japan and China. They can also be found in the United States, Canada, and Singapore.
Tan to dark brown with caps that grow between 2 to four inches wide.
Enjoyed as a vegetable, shiitake are fungi that grow naturally on decaying hardwood trees.
You can find them fresh or dried. I do prefer the fresh one overall.
They are excellent as they support your immune system. Rich in polysaccharides such as lentinan and beta-glucans. These compounds protect against cell damage, help your immune system, and boost cell production.
Very low in calorie content as well.
Oyster mushrooms have a milder flavor and their texture resembles and feels like a sea oyster.
On the other hand, shiitake mushrooms have a more robust and meaty flavor. The fibrous stems are generally discarded or used to flavor broths.
Yes, you can, however, their flavor is more pronounced and enjoyable when they are cooked. The cooked mushroom tastes richer, meather, and super tender when cooked.
Of course, you can always use dried shiitakes if fresh are not available.
You have a few to select from if the shiitake mushrooms are not available in your area.
The best substitutes are the Porcini, Oyster, Crimini, and Portobello Mushrooms.
Nothing beats the fresh flavor of fresh herbs. In this recipe, I used thyme, rosemary, and tarragon.
Thyme and rosemary are easy to grow anywhere but not as much the tarragon, thus being forced to purchase them at the store.
The combination of the three with this dish balances well with the mushrooms and cream.
Often compared to licorice, anise, and fennel in part thanks to the pungent and bittersweet minty flavor. Fresh is when the flavor is more intensified.
Perfect with any egg dish as well. However, quite versatile in your culinary arsenal as you can add it to chicken salads, pot pies, and duck.
Let’s not forget that it gives a subtle uplift to any sauce, Bernaise being a big one. However, you can add it to pesto, aioli, and any green dressing or herb combination dishes.
Due to the anise-licorice flavor of the tarragon, fresh basil is the best substitute. Both green and by julienning the basil leaves you can simulate the thin tarragon leaves.
Seeing that I make this recipe mainly prepared during the holiday season with my turkey, I use pan juices rendered and chicken stock as described in the recipe card.
Therefore I create some extra flavor by enriching my store-bought stock with roasting vegetables.
I never have enough pan juices with my turkey therefore either I make chicken stock or for time-saving, use store-bought chicken stock. Make sure that it is sodium-free to make the mushrooms gravy.
One step I love to do is also to make roasted vegetables that I add to the chicken stock for extra added rich flavor.
And here is how:
Enjoy one of my favorite gravy. Easy and always loved by everyone.
Fettucine with Lemon Mascarpone Sauce
Equipment and ingredients used to create this recipe
I hope you enjoyed this recipe. Leave a comment below and thank you for the star rating.
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Mix flour and Sherry in a small bowl until smooth paste forms. Cover flour paste lightly.
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.) Let paste and mushrooms stand at room temp.
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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This dressing added some much flavor to my turkey! No one could believe it was homemade! Thank you for a delicious recipe!
I love trying new ways to cook shitake and this gravy recipe was absolutely delicious
Thank you, Bianca. I am glad you enjoyed it.
I loved this gravy! I made it last weekend to severe it with the roast chicken and was so good! The fresh herbs builds an amazing flavour.
Thank you! I am so pleased you like it.