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Shiitake Mushrooms Gravy

shiitake mushrooms gravy
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 3 cups
Author: Giangi Townsend
Gravy at Thanksgiving is as essential as turkey. No matter how much you make, it never seems enough. Shiitake Mushroom Gravy has been our favorite and constant dinner companion for the past few years

Ingredients

  • ½ cup unbleached all purpose flour
  • ½ cup dry sherry
  • 3 tablespoons unsalted butter
  • 12 ounces shiitake mushrooms, stemmed, caps sliced
  • 1 tablespoon rosemary, plus 1 teaspoon chopped
  • 4 cups sodium-free chicken stock,
  • ⅓ cup heavy cream
  • 2 teaspoons thyme, chopped
  • 2 teaspoons tarragon, chopped
US - Metric

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

Calories: 1043kcal | Carbohydrates: 81g | Protein: 17g | Fat: 66g | Saturated Fat: 40g | Cholesterol: 198mg | Sodium: 77mg | Potassium: 1366mg | Fiber: 12g | Sugar: 9g | Vitamin A: 2675IU | Vitamin C: 10.4mg | Calcium: 176mg | Iron: 7.6mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.