Shiitake Mushrooms Gravy

Name: Shiitake Mushrooms Gravy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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 )

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www.giangiskitchen.com

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 3

mushrooms cream sauce

Ingredients

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½ cup unbleached all purpose flour½ cup dry sherry3 tablespoons unsalted butter12 ounces shiitake mushrooms (stemmed, caps sliced)1 tablespoon rosemary (plus 1 teaspoon chopped)4 cups sodium-free chicken stock ()⅓ cup heavy cream2 teaspoons thyme (chopped)2 teaspoons tarragon (chopped)

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Instructions

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Step 1

Mix flour and Sherry in a small bowl until smooth paste forms. Cover flour paste lightly.

Step 2

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.

Step 3

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.

Step 4

Add flour paste and whisk to combine. Bring mixture to boil, stirring frequently. Boil until thickened to a light gravy, about 10 minutes.

Step 5

Mix in cream, thyme, and tarragon. Season to taste with salt and pepper. Serve with turkey.