Mushroom Turkey Gravy by Foodie’s Chef Laura Brennan
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...
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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
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