Shiitake Mushroom Gravy

1. 1

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

2. 2

   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.

3. 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. 4

   Discard turkey neck and giblets from pan juices in roasting pan.

5. 5

   Transfer pan juices to large glass measuring cup, and spoon off fat.

6. 6

   Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms.

7. 7

   Add flour paste and whisk until smooth.

8. 8

   Bring mixture to boil, stirring frequently.

9. 9

   Boil until thickened to light gravy, about 10 minutes.

10. 10

    Mix in cream, thyme and tarragon. Season with salt and pepper.

11. 11

    Serve turkey with gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.