Sherried portobello mushroom gravy

Yield: 3 Cups

Measure Ingredient
\N \N Pan of drippings from roast turkey breast
¾ cup Dry sherry
1 \N Portobello mushroom, cut into 1/2-inch cubes
1½ cup Water; up to 2 1/4 c
3 tablespoons Cornstarch mixed with
3 tablespoons Water
\N \N Salt and pepper

Remove the turkey breast from the roasting pan; set aside.

Place the pan and its drippings over medium-low heat. Stir in the sherry, scraping and deglazing the pan. Add the mushroom pieces, continuing to stir. As the sauce thickens, add the water, a little at a time, continuing to stir for 3 or 4 minutes. Stir in the cornstarch-water mixture, increase the heat to medium and stir until the gravy thickens. Taste and adjust seasoning with salt and pepper, if necessary.

Yields 3 cups.

The San Francisco Chronicle, November 15, 1995 Posted to MM-Recipes Digest V4 #194 by Linda Place <placel@...> on Jul 27, 1997

Similar recipes