Gravy is as essential at Thanksgiving as turkey. No matter how much you make, it never seems enough. This Shiitake Mushroom Gravy has been our favorite and constant dinner companion for the past few years.
This is one of my most requested dishes and a fail-proof recipe. It is easy, and you can even start it the day before and finish it at the last minute. It’s savory and goes well with all the side dishes you can imagine preparing. A must-try!
It blends well and gives a complementary flavor to our Turkey with Chestnut Stuffing.
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I make my gravy with shiitake mushrooms — I love the consistency and texture.
I also love that you can prepare it partly the night before and finish it just before serving. How great is that?
In this Article
- Why you will love this shiitake mushroom gravy recipe
- What are shiitake mushrooms?
- What is shiitake mushroom good for?
- Shiitake mushroom substitute
- Ingredients used to create this excellent gravy
- Equipment Needed
- How to Make Shiitake Mushroom Gravy
- What to Serve With Shiitake Mushroom Gravy
- Why to use fresh herbs?
- What is the taste of tarragon?
- What can you cook with tarragon?
- Substitutions and Variations
- Pro Tips
- Extra added flavor by roasting vegetables.
- Storage and Reheating instructions
- More Sauces
- Frequently Asked Questions
- If you enjoy this dish, check out these recipes:
- Shiitake Mushrooms Gravy
Why you will love this shiitake mushroom gravy recipe
Fresh herbs – Nothing beats the fresh flavor of fresh herbs. In this recipe, I used thyme, rosemary, and tarragon. Combining the three with this dish balances the mushrooms and cream well.
Make-ahead – Easily make elements of this gravy ahead of time.
Convenient – All the ingredients are easy to find at most grocery stores.
It can be enjoyed anytime – This versatile recipe that you can enjoy with other meats such as chicken and pork tenderloin.
What are shiitake mushrooms?
They are edible mushrooms or fungi. 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.
Shiitake mushroom substitute
Of course, you can always use dried shiitakes if fresh are not available.
You have a few to select if the shiitake mushrooms are unavailable in your area.
The best substitutes are Porcini mushrooms, Oyster, Crimini, and Portobello Mushrooms.
Ingredients used to create this excellent gravy
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Unbleached all-purpose flour – used as a thickening agent and used wth dry sherry.
Dry sherry – sweet flavor and mixed with the flour eliminates the flour bland taste and give the sauce a nice balance.
Unsalted butter – always use unsalted butter. You want to have control of the seasoning, and salted butter will not only add too much salt to your dish but change its flavor.
Shiitake mushrooms – stemmed and caps sliced.
Rosemary – fresh is the best
Sodium-free chicken stock – always my favorite as it will not bring too much salt to your mushroom gravy.
Heavy cream – renders the gravy very creamy.
Chopped thyme & Chopped tarragon – the fresh herbs of choice for your gravy.
Salt and black pepper – your seasoning
A note on tarragon:
People often compare tarragon to licorice, anise, and fennel because of its aromatic and bittersweet minty flavor. Using fresh tarragon intensifies the flavor.
If you have some leftovers, clean the leaves, dry them out well, and let them dry out in the open air.
Equipment Needed
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Round Dutch oven – I only use Le Creuset. The investment that keeps on loving me. Every recipe comes out wonderfully as the enameled cast-iron is a great heat inducer.
How to Make Shiitake Mushroom Gravy
With all my recipes, please assemble all the ingredients before starting cooking and baking.
Preparing the mushrooms
- Add flour and sherry to a small bowl and stir until it becomes a smooth paste.
- In a large saucepan, heat the butter.
- Sauté mushrooms and rosemary in the melted butter until the mushrooms begin to soften.
- Allow the mushroom mixture to cool to room temperature.
Roasting the vegetables for your stock
- Meanwhile, chop fresh vegetables like carrots, celery, onions, garlic, and leeks into big pieces.
- Place them on a large cookie sheet, and season with salt and pepper and fresh herbs you may have.
- Generously add olive oil and roast briefly.
Once all your vegetables are roasted
- Then, add all the roasted vegetables, with the juices rendered, into the chicken stock.
- Warm to a gentle simmer.
- Take out the vegetables. Pour the juice from the pan into a measuring cup. Use a spoon to remove the fat from the top.
- Add chicken broth to the juice in the measuring cup until you have the appropriate amount of liquid.
Final touches to your gravy
- Add the chicken broth mixture to the pan with the mushrooms.
- Whisk in the flour paste and bring the sauce to a boil.
- Continuously stir to avoid lumps forming, and continue to boil until the sauce becomes thick.
- Remove from heat and stir in the cream, thyme, and tarragon before seasoning generously with salt and pepper to taste.
What to Serve With Shiitake Mushroom Gravy
- Roasted Turkey
- Turkey Sausage Boulettes
- Mashed Potatoes or Mashed Cauliflower
- Steak or Beef Tenderloin
- Pork Chops
Why to use fresh herbs?
Nothing beats the fresh flavor of fresh herbs. I used fresh thyme, rosemary, and tarragon in this recipe.
Thyme and rosemary are easy to grow anywhere. Meanwhile, they do not as much the tarragon, thus being forced to purchase them at the store.
Combining the three with this dish balances the mushrooms and cream well.
What is the taste of tarragon?
Thanks to its aromatic and bittersweet minty flavor, mint is often compared to licorice, anise, and fennel. Fresh is when the flavor is more intensified.
If you have some leftovers, clean the leaves, dry them out well and let them dry out in the open air.
Store in an airtight container, and you can use it any time.
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.
Substitutions and Variations
Shiitakes – Of course, you can always use dried shiitakes if fresh are not available.
Tarragon – Because of the anise-licorice flavor of the tarragon, fresh basil is the best substitute. You can simulate the thin tarragon leaves in green and by julienning the basil leaves.
Other mushrooms – You have a few to select if the shiitake mushrooms aren’t available in your area. The best substitutes are Porcini mushrooms, oyster, crimini, and portobello mushrooms.
Flour – To make this recipe gluten-free, substitute your favorite alternative flour.
Vegan – Make this recipe vegan by using plant-based cream instead of heavy cream and vegetable
Pro Tips
- Pick the best mushrooms you can find. Make sure the underneath caps are fresh, smooth, and not bruised.
- Clean the mushrooms with a light cloth. Do not immerse in water.
- You can make some of the recipe in advance: the flour sherry paste and the sauteed mushrooms with rosemary.
- Using fresh herbs accentuates and intensifies the flavor of your gravy. Do not skip this critical step.
- Ensure the mushrooms do not burn and stick to the bottom of your pot.
- Do not season mushrooms with salt during the sauteeing process — they will become mushy and not acquire a golden color.
- When you add the sherry flour paste to the mushrooms and stock, whisk it vigorously to prevent clumps.
- I make this recipe primairly during the holiday season with my turkey. So, I simply use pan juices rendered and chicken stock as described.
- Most importantly, I create extra flavor by enriching my store-bought stock with roasting vegetables.
- I never have enough pan juices with my turkey. Therefore, I either make chicken stock or, for time-saving, use store-bought chicken stock. Make sure that it is sodium-free to make the gravy.
I make this recipe mainly with my turkey during the holiday season, so I use pan juices rendered and chicken stock as described in the recipe card.
Most importantly, I create 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, I either make chicken stock or vegetable stock or, for time-savings, use store-bought chicken stock. Make sure that it is sodium-free to make the gravy.
One step I love is making roasted vegetables, which I add to the chicken stock for extra 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, pepper, and any fresh herbs you may have on hand.
- Generously add olive oil and roast at 350F for about 15 minutes.
- Therefore, 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.
- However, remove the vegetables before adding the stock to the mushroom gravy.
Enjoy one of my favorite gravy. Easy and always loved by everyone.
Storage and Reheating instructions
Make-Ahead: Prepare the mushrooms and rosemary, as well as the sherry and flour paste, ahead of time. Store for up to 24 hours before preparing the rest of the gravy.
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze for up to 3 months.
More Sauces
I have plenty of other gravies and sauces to try. While many people have already paired main dishes, you can create your own creative pairings.
Frequently Asked Questions
What are shiitake mushrooms?
They are edible mushrooms or fungi. A native of Japan and China. You can also find them in the United States, Canada, and Singapore.
Typically, shiitakes are tan to dark brown with caps that grow between two to four inches wide. Enjoyed as a vegetable, shiitake are fungi that grow naturally on decaying hardwood trees.
You can find these flavorful mushrooms fresh or dried. I do prefer the fresh one overall.
What does shiitake mushrooms do for your body?
They are excellent as they support your immune system. They can also help prevent cell damage and boost cell production.
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. People generally discard or use the fibrous stems to flavor broths.
Can you eat shiitake raw?
Yes, you can. However, cooking enhances their flavor, making it more pronounced and enjoyable. The cooked mushroom tastes richer, meather, and super tender when cooked.
Why cut stems off shiitake?
You should cut off stems before using shiitake mushrooms because they can be incredibly tough.
If you enjoy this dish, check out these recipes:
Tarragon Chicken – A French Classic
The equipment and ingredients needed that I used to create this recipe
Shiitake Mushrooms Gravy
Ingredients
Instructions
- 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.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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Originally released on November 10, 2020.
Leslie
I love your idea of adding roasted veggies to the chicken stock! Great idea!
Giangi Townsend
You are most welcome.
Enjoy!
Addie
So creamy and delicious!
Giangi Townsend
Thank you!
Swathi
This shitake Mushrooms gravy looks delicious perfect treat for any day.
Giangi Townsend
I make it often with chicken too
Colleen
I love mushrooms, so this gravy is perfect!
Giangi Townsend
Thank you!
Jere Cassidy
Sigh, no one in my family likes mushrooms so I rarely make anything with them. I did make this gravy just for me, and it is just so good, love the tarragon too!
Giangi Townsend
Thank you for your feedback and I am glad you enjoyed it.
Helen at the Lazy Gastronome
A simple and flavorful gravy.
Giangi Townsend
Thank you!
Liz
So delicious! The tarragon was a marvelous addition!
Giangi Townsend
Thank you! I am happy you like it.
Angela
Such an easy gravy to make and it goes well with just about anything.
Giangi Townsend
Enjoy!
Angela
I love mushrooms cooked in any way! And this recipe has become one of my favorites!
Giangi Townsend
I am glad you enjoy it.
Fede
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.
Giangi Townsend
Thank you! I am so pleased you like it.
Bianca
I love trying new ways to cook shitake and this gravy recipe was absolutely delicious
Giangi Townsend
Thank you, Bianca. I am glad you enjoyed it.
Lynne
This dressing added some much flavor to my turkey! No one could believe it was homemade! Thank you for a delicious recipe!