Shiitake Mushrooms Gravy

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: cups

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 fresh thyme, chopped
2 teaspoons fresh 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.

Equipment

Notes

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.

Nutrition

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