Shiitake Mushrooms Gravy
User Reviews
5
Shiitake Mushrooms Gravy
Description
Shiitake Mushrooms Gravy combines sliced shiitake mushrooms sautéed briefly with fresh rosemary, then thickened with a mixture of flour and dry sherry to create a smooth paste. Chicken stock is added and the mixture is boiled until it thickens into a light, velvety gravy. The addition of heavy cream and freshly chopped thyme and tarragon imparts a subtle richness and depth of flavor. This sauce is cooked gently to maintain the tenderness of the mushrooms while developing its savory essence.
The gravy has a creamy texture with pronounced mushroom flavor balanced by aromatic herbs. It can be served warm alongside turkey or similarly roasted meats, where its smooth sauce and herbaceous notes can enhance the main dish without overpowering it.
The gravy can be prepared up to three hours in advance and held at room temperature. Straining off excess fat from pan juices before adding broth lightens the sauce. Adjust seasoning with salt and pepper to taste just before serving. This thoughtful preparation results in a rich, yet delicate mushroom gravy well suited for roasted or poultry meals.
Ingredients
- ½ cup all-purpose flour unbleached
- ½ cup dry sherry
- 3 tablespoons butter unsalted
- 12 ounces shiitake mushrooms stemmed, caps sliced
- 1 tablespoon rosemary plus 1 teaspoon chopped
- 4 cups chicken stock sodium-free
- ⅓ cup heavy cream
- 2 teaspoons thyme chopped, fresh
- 2 teaspoons tarragon chopped, fresh
Instructions
- Mix flour and Sherry in a small bowl until smooth paste forms. Cover flour paste lightly.
- 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.
- 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.
- Add flour paste and whisk to combine. Bring mixture to boil, stirring frequently. Boil until thickened to a light gravy, about 10 minutes.
- Mix in cream, thyme, and tarragon. Season to taste with salt and pepper. Serve with turkey.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 1043 kcal
% Daily Value*
| Calories | 1043kcal | 52% |
| Carbohydrates | 81g | 27% |
| Protein | 17g | 34% |
| Fat | 66g | 102% |
| Saturated Fat | 40g | 200% |
| Cholesterol | 198mg | 66% |
| Sodium | 77mg | 3% |
| Potassium | 1366mg | 29% |
| Fiber | 12g | 48% |
| Sugar | 9g | 18% |
| Vitamin A | 2675IU | 54% |
| Vitamin C | 10.4mg | 12% |
| Calcium | 176mg | 18% |
| Iron | 7.6mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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