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all-purpose dry sherry butter shiitake mushrooms rosemary chicken broth whipping cream thyme tarragon
Viewed: 39 - Published at: 3 years agoIngredients
- 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
Method
- Mix flour and Sherry in small bowl until smooth paste forms.
- Melt butter in a heavy large saucepan over medium-high heat. Add mushrooms and rosemary and saute until mushrooms begin to soften, about 3 minutes.
- Note: these two starter stages can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.
- Discard turkey neck and giblets from pan juices in roasting pan.
- Transfer pan juices to large glass measuring cup, and spoon off fat.
- Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms.
- Add flour paste and whisk until smooth.
- Bring mixture to boil, stirring frequently.
- Boil until thickened to light gravy, about 10 minutes.
- Mix in cream, thyme and tarragon. Season with salt and pepper.
- Serve turkey with gravy.
