Mushroom Turkey Gravy by Foodie’s Chef Laura Brennan - Foodies Markets

Name: Mushroom Turkey Gravy by Foodie’s Chef Laura Brennan - Foodies Markets
Ingredients: 8-10 ounces fresh brown mushrooms (I use creminis or baby portabellas); 2 tablespoons finely chopped shallots; 2 tablespoons olive oil or vegetable oil; 1 tablespoon unsalted butter; Optional: u00bc cup dry Sherry or dry white wine or Madeira; 1-small package mixed fresh herbs: thyme, rosemary & sage; 1 u00bd teaspoons kosher salt, divided; Fresh ground black pepper; 4 tablespoons all-purpose flour; 4 tablespoons unsalted butter; 6 cups (1 u00bd quarts/48 ounces) homemade, or low-or-no sodium prepared turkey stock

foodiesmarkets.com

Sauces and gravies are very satisfying to make, and not so difficult. That being said, I think turkey-gravy-making falls into two camps: Those who can make turkey gravy right in the roasting pan...

View Original

Share this recipe:

Ingredients

8-10 ounces fresh brown mushrooms (I use creminis or baby portabellas)
2 tablespoons finely chopped shallots
2 tablespoons olive oil or vegetable oil
1 tablespoon unsalted butter
Optional: u00bc cup dry Sherry or dry white wine or Madeira
1-small package mixed fresh herbs: thyme, rosemary & sage
1 u00bd teaspoons kosher salt, divided
Fresh ground black pepper
4 tablespoons all-purpose flour
4 tablespoons unsalted butter
6 cups (1 u00bd quarts/48 ounces) homemade, or low-or-no sodium prepared turkey stock