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