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Sherried Portobello Mushroom Gravy
Pan of drippings from roast turkey breast
3/4 cup dry sherry
1 portobello mushroom, cut into 1/2-inch cubes
1 1/2 to 2 1/4 cups water
3 tablespoons cornstarch mixed with 3 tablespoons water
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.
Yield: 3 cups
Christmas Stuffing Recipes
Christmas Recipes Index