Sherried Portobello Mushroom Gravy

Ingredients

• 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
  

Instructions

1. Remove the turkey breast from the roasting pan; set aside.
2. Place the pan and its drippings over medium-low heat. Stir in the sherry, scraping and deglazing the pan.
3. 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.
4. Stir in the cornstarch-water mixture, increase the heat to medium and stir until the gravy thickens.
5. Taste and adjust seasoning with salt and pepper, if necessary.

Yield: 3 cups