Mushroom Gravy for Roast Turkey Recipe

Ingredients
<br>- 2 tablespoons olive oil
<br>- 10 shallots, chopped
<br>- 4 garlic cloves, chopped
<br>- 12 ounces mixed wild mushrooms (such as oyster, morel and stemmed shiitake), sliced
<br>- 1 tablespoon chopped fresh rosemary
<br>- 1 tablespoon chopped fresh thyme
<br>- 1 teaspoon Savory Market™ Roast Turkey Enhancer
<br>- 2 teaspoons fresh sage, chopped
<br>- 1 cup dry Sherry
<br>- 1 cup whipping cream
<br>- 1 1/2 cups chicken stock or canned low-salt broth
<br>- 1 cup whipping cream
<br><p></p>Directions
<br>step 1: Saute the shallots and garlic in olive oil until golden brown. Add mushrooms, rosemary, thyme, sage, Savory Market Roast Turkey Enhancer and saute until mushrooms are tender, about 5 minutes. Add Sherry; boil until syrupy, about 6 minutes. Add stock; boil until liquid is reduced by half, about 10 minutes. Add cream; boil until mixture thickens to sauce consistency, about 5 minutes. Season with salt and pepper. Serve with turkey.
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Ingredients
- 2 tablespoons olive oil
- 10 shallots, chopped
- 4 garlic cloves, chopped
- 12 ounces mixed wild mushrooms (such as oyster, morel and stemmed shiitake), sliced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 teaspoon Savory Market™ Roast Turkey Enhancer
- 2 teaspoons fresh sage, chopped
- 1 cup dry Sherry
- 1 cup whipping cream
- 1 1/2 cups chicken stock or canned low-salt broth
- 1 cup whipping cream

Directions
step 1: Saute the shallots and garlic in olive oil until golden brown. Add mushrooms, rosemary, thyme, sage, Savory Market Roast Turkey Enhancer and saute until mushrooms are tender, about 5 minutes. Add Sherry; boil until syrupy, about 6 minutes. Add stock; boil until liquid is reduced by half, about 10 minutes. Add cream; boil until mixture thickens to sauce consistency, about 5 minutes. Season with salt and pepper. Serve with turkey.

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