Mushroom Gravy

Mushroom Gravy

Serves 10 to 12
This gravy, full of fresh mushrooms and flavored with Marsala wine, is as good on roasted chicken as it is on roasted turkey. Spoon it over wild rice pilaf, cornbread stuffing or mashed potatoes, too.
  • 8 ounces mushrooms (wild mix or button), sliced
  • 2 tablespoons salted butter
  • 1/4 cup dry sherry or Marsala wine
  • 1 clove roasted garlic purée
  • 4 cups gluten-free chicken broth
  • Pan drippings from the turkey
  • 4 tablespoons cornstarch or 6 tablespoons rice flour (sweet rice flour works best)
  • Sea salt, to taste
  • Ground black pepper, to taste
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Sauté mushrooms in butter until soft. Add roasted garlic and sherry or Marsala, and continue cooking until liquid is reduced by half.

Remove fat from the turkey pan drippings and discard. Add chicken broth and stir to scrape up the brown bits from the bottom of the pan. Cool 1 cup of resulting broth and mix in cornstarch or rice flour to make a slurry. Add remaining stock to mushroom sauté and bring to a boil.

Stir in slurry until mixture thickens to a gravy consistency and simmer for 15 minutes. Add salt and pepper to taste.
Nutritional Info: 
Per Serving: 70 calories (30 from fat), 3g total fat, 1.5g saturated fat, 10mg cholesterol, 250mg sodium, 7g carbohydrates, 3g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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