Giangi's Kitchen

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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?

What are shiitake mushrooms?

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.

What is shiitake mushroom good for?

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.

Is shiitake mushroom the same as oyster mushrooms?

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.

Can shiitake be eaten raw?

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.

Shiitake mushroom substitute

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.

Fresh herbs

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.

What is the taste of tarragon?

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.

What can you cook with tarragon?

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.

What to use as a tarragon substitute?

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.

Tips and suggestions on how to prepare this easy recipe

• Pick the best mushrooms you can. Make sure the underneath caps are fresh, smooth, and not bruised.
• Clean the mushrooms with a light cloth. Do not immerse in water.
• Part of this recipe can be prepared a couple of hours beforehand: The flour sherry paste and the sauteed mushrooms with the rosemary.  Do leave them at room temperature.
• Using fresh herbs does accentuate and intensify the flavor of your gravy. Do not skip this important step.
• Make sure that the mushrooms do not burn and stick to the bottom of your pot.
• Do not season mushrooms with salt during the sauteeing process as they will become mushy and not acquire a golden color.
• When adding the sherry flour paste to the mushrooms and stock, make sure that you vigorously whisk it in to avoid clumps to be forming.

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.

Extra added flavor by 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:

• I take some fresh vegetables: carrots, celery stalks, onions, garlic, and leeks all cut up in large chunks.
• Place them on a large cookie sheet, and season with salt and pepper and fresh herbs that you may have on hand.
• Generously sprinkle olive oil and roast at 350F for about 15 minutes.
• Once done I add all the roasted vegetables with the juices rendered, into the chicken stock.
• Warm for about 10 to 15 minutes to a gentle simmer.
• Remove the vegetables prior to adding the stock to the mushrooms gravy.

Enjoy one of my favorite gravy. Easy and always loved by everyone.

If you enjoy this dish, check out these flavorful recipes:

Fettucine with Lemon Mascarpone Sauce

Egg Rolls

Mint Peas

Equipment and ingredients used to create this recipe

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