Mushroom Gravy

Serves 10 to 12
Time 35 min

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. You can make this gravy without the pan drippings, if you are serving it with another dish. Just replace the 1 cup of drippings with 1 cup of chicken broth.

Special Diets:

Gluten FreeGluten Free
Sugar ConsciousSugar Conscious

Ingredients

    8 ouncesmushrooms (wild mix or button), sliced
    2 tablespoonssalted butter
    1/4 cupdry sherry or Marsala wine
    1 cloveroasted garlic, mashed to a paste
    4 cupsgluten-free chicken broth
    Pan drippings from roasted turkey
    4 tablespoonscornstarch or 6 tablespoons rice flour (sweet rice flour works best)
    1/4 teaspoonfine sea salt
    1/4 teaspoonground black pepper

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Method

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 roasting pan.


Cool 1 cup of resulting broth and mix in cornstarch or rice flour to make a slurry. Set aside.


Heat the butter in a skillet over moderate heat. Cook the mushrooms until soft, about 6 minutes.


Add roasted garlic and sherry, and continue cooking until liquid is reduced by half, about 2 minutes.


Add the remaining stock and bring to a boil.


Stir in slurry until mixture thickens to a gravy consistency and simmer for 15 minutes. Add salt and pepper.

Nutritional Info

Serving Size

Calories

70

Total Fat

3g

Saturated Fat

1.5g

Cholesterol

10mg

Sodium

250mg

Total Carbohydrate

7g

Dietary Fiber

0g

Total Sugars

2g

Protein

3g

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.