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Portabella Mushroom Gravy

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“This will greatly enhance your holiday turkey! When you cook the turkey, save the drippings for this great gravy! Somtimes I add a little milk or cream towards the end of cooking.”
READY IN:
25mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

  • pan dripping, from roasted turkey
  • 34 cup dry sherry
  • 1 portabella mushroom, cut into 1/2 inch cubes
  • 1 12-2 14 cups water, as needed or 1 12-2 14 cups broth
  • 3 tablespoons cornstarch, mixed with
  • 3 tablespoons water
  • salt & freshly ground black pepper, to taste

Directions

  1. Remove the turkey from the roasting pan and set aside.
  2. Place the pan and its drippings over medium-low heat.
  3. Stir in the sherry, scraping and deglazing the pan.
  4. Add the mushroom pieces, continuing to stir.
  5. As the sauce thickens, add the water, a little at a time, continuing to stir for 3 or 4 minutes.
  6. Stir in the cornstarch-water mixture.
  7. Increase the heat to medium and stir until the gravy thickens.
  8. Taste and adjust seasoning with salt and pepper, if necessary.

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