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LOCATION: Recipes >> Sauces >> Mushroom Gravy 02

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SHERRIED PORTOBELLO MUSHROOM GRAVY

drippings from roast turkey
3/4 cup dry sherry
1 portobello mushroom, cut into 1/2 inch cubes
1 1/2 to 2 1/2 cups water
3 tbsp cornstarch mixed with 3 tbsp water
Salt and Pepper

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 3-4 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

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