Portobello Mushroom Gravy
Makes 3 cups
Ingredients:
pan drippings from roasted turkey
3/4 cup dry sherry
1 portobello mushroom, cut into 1/2 inch cubes
1 1/2 cups water, or up to 2 1/4 cups
3 tablespoons cornstarch mixed with 3 tablespoons water
salt and freshly ground pepper, to taste
Preparation:
Remove the turkey from the roasting pan and set aside.
Place the pan and its drippings over medium-low heat. Stir in the sherry, scraping and deglazing the pan. Add the mushroom pieces, continuing to stir. As the sauce thickens, add the water, a little at a time, continuing to stir for 3 or 4 minutes.
Stir in the cornstarch-water mixture, increase the heat to medium and stir until the gravy thickens. Taste and adjust seasoning with salt and pepper, if necessary.
Ingredients:
pan drippings from roasted turkey
3/4 cup dry sherry
1 portobello mushroom, cut into 1/2 inch cubes
1 1/2 cups water, or up to 2 1/4 cups
3 tablespoons cornstarch mixed with 3 tablespoons water
salt and freshly ground pepper, to taste
Preparation:
Remove the turkey from the roasting pan and set aside.
Place the pan and its drippings over medium-low heat. Stir in the sherry, scraping and deglazing the pan. Add the mushroom pieces, continuing to stir. As the sauce thickens, add the water, a little at a time, continuing to stir for 3 or 4 minutes.
Stir in the cornstarch-water mixture, increase the heat to medium and stir until the gravy thickens. Taste and adjust seasoning with salt and pepper, if necessary.
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