Shiitake Mushroom Gravy

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/2 cup all-purpose flour
• 1/2 cup dry sherry
• 3 tablespoons butter
• 12 ounces fresh shiitake mushrooms, stemmed, sliced
• 2 teaspoons dried rosemary
• 4 cups canned low sodium chicken broth (approximately)
• 1/3 cup whipping cream
• 1 teaspoon dried thyme
• 1 teaspoon dried tarragon

Recipe

• 1 mix flour and sherry in small bowl until smooth paste forms.
• 2 melt butter in a heavy large saucepan over medium-high heat. add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes.
• 3 note: these two starter stages can be made 3 hours ahead. cover flour paste tightly. let paste and mushrooms stand at room temperature.
• 4 discard turkey neck and giblets from pan juices in roasting pan.
• 5 transfer pan juices to large glass measuring cup, and spoon off fat.
• 6 add enough chicken broth to measure 5 cups; add to saucepan with mushrooms.
• 7 add flour paste and whisk until smooth.
• 8 bring mixture to boil, stirring frequently.
• 9 boil until thickened to light gravy, about 10 minutes.
• 10 mix in cream, thyme and tarragon. season with salt and pepper.
• 11 serve turkey with gravy.