Ingredients for Portabella Mushroom Gravy
- Pan Dripping
- Dry Sherry
- Portabella Mushroom
- 1/2 cup water
- Cornstarch
- Salt & Freshly Ground Black Pepper
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How to Make Portabella Mushroom Gravy
- Remove the turkey from the roasting pan and set aside. Strain drippings to remove any large solids, reserving about 2 cups.
- Place the roasting pan (with reserved drippings) over medium-low heat.
- Add 1/4 cup dry sherry to the pan, scraping up any browned bits from the bottom (deglazing).
- Add 8 ounces of sliced portabella mushrooms and cook, stirring occasionally, until softened (about 5 minutes).
- Gradually whisk in 1/2 cup of water, continuing to stir until the sauce slightly thickens.
- In a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of cold water until smooth.
- Gradually whisk the cornstarch slurry into the mushroom mixture, stirring constantly.
- Increase heat to medium and continue to stir until the gravy reaches your desired thickness (about 1-2 minutes).
- Reduce heat to low, stir in 2 tablespoons of heavy cream or milk (optional), and season generously with salt and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
11g
Fat
0g
Carbs
5g