Shiitake Mushroom Gravy Recipes

MUSHROOM GRAVY

Steps:

• Melt the butter in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes. Season with salt and pepper.
• Sprinkle the flour over the mushrooms and cook, stirring until lightly browned, about 1 minute. Add the Marsala and broth and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the thyme and adjust the seasoning with salt and pepper.

SHIITAKE MUSHROOM GRAVY

Steps:

• Mix flour and Sherry in small bowl until smooth paste forms.
• Melt butter in a heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes.
• Note: these two starter stages can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.
• Discard turkey neck and giblets from pan juices in roasting pan.
• Transfer pan juices to large glass measuring cup, and spoon off fat.
• Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms.
• Add flour paste and whisk until smooth.
• Bring mixture to boil, stirring frequently.
• Boil until thickened to light gravy, about 10 minutes.
• Mix in cream, thyme and tarragon. Season with salt and pepper.
• Serve turkey with gravy.

SHIITAKE MUSHROOMS GRAVY

Steps:

• Mix flour and Sherry in a small bowl until smooth paste forms. Cover flour paste lightly.
• Melt butter in a heavy large saucepan over medium-high heat. Add mushrooms and rosemary: sauté until mushrooms begin to soften, about 3 minutes. (Can be prepared 3 hours ahead.) Let paste and mushrooms stand at room temp.
• Transfer pan juices to an 8-cup glass measuring cup. Spoon off fat and discard. Add enough chicken broth to pan juices to measure 5 cups; add to saucepan with mushrooms.
• Add flour paste and whisk to combine. Bring mixture to boil, stirring frequently. Boil until thickened to a light gravy, about 10 minutes.
• Mix in cream, thyme, and tarragon. Season to taste with salt and pepper. Serve with turkey.

SHIITAKE MUSHROOM GRAVY

Steps:

• Wash, dry, and slice mushrooms. Heat oil in skillet; add mushrooms and salt and sauté until soft. Add 2 1/2 cups water and the shoyu - stir it in with a wooden spoon and bring to a boil. Lower flame and simmer 5 minutes. Dissolve the kuzu in 1/2 cup water and stir this into the skillet. Add the mirin, if desired, and continue stirring until gravy is clear. Grate the ginger, place the grated ginger in your hand and squeeze the remaining juice on the gravy.

SHIITAKE MUSHROOM GRAVY

Steps:

• Heat oil in a 2-quart saucepan.
• Add flour and stir with a wooden spoon until the mixture becomes the consistency of wet sand.
• Add mushrooms and cook 5 minutes more.
• Pour in stock and soy sauce.
• Bring to a slow boil and cook 20 to 30 minutes until thickened.
• Adjust seasoning with apple cider vinegar, sea salt and black pepper.

SHIITAKE MUSHROOM GRAVY

Steps:

• In a large saucepan, melt the butter over moderately high heat. Stir in the mushrooms, shallots, garlic, salt and pepper and sauté for 5 minutes or until tender. Add the stock, wine, tomato paste, thyme and bay leaf; bring to a boil. Lower the heat and simmer uncovered for 20 minutes. In a small bowl, blend the sour cream and cornstarch and stir into the sauce. Simmer 5 minutes more, stirring constantly, until slightly thickened. Discard the bay leaf.

ROAST TURKEY WITH HERB RUB AND SHIITAKE MUSHROOM GRAVY

Steps:

• Make turkey:
• Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour before roasting.)
• Position rack in lowest third of oven and preheat to 425°F. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350°F. Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour 30 minutes). Remove foil from turkey; pour remaining 2 cups broth into pan. Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes. Reserve liquid in pan for gravy.
• Meanwhile, prepare gravy:
• Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes. (Can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.)
• Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup. Spoon off fat. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme and tarragon. Season with salt and pepper. Serve turkey with gravy.