Best 6 Shiitake Mushroom Gravy Recipes

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Embark on a culinary adventure as we delve into the realm of shiitake mushroom gravy. This delectable sauce, characterized by its rich umami flavor and earthy aroma, has the power to transform ordinary dishes into culinary masterpieces. Whether you're a seasoned chef or a novice in the kitchen, this guide will equip you with the knowledge and techniques to create a truly exceptional shiitake mushroom gravy that will leave your taste buds dancing with delight. From selecting the finest ingredients to mastering the art of creating a velvety smooth sauce, we'll guide you through every step of the process, ensuring that you achieve gravy perfection. So, gather your ingredients, prepare your palate, and let's embark on this savory journey together.

Check out the recipes below so you can choose the best recipe for yourself!

ROAST TURKEY WITH HERB RUB AND SHIITAKE MUSHROOM GRAVY



Roast Turkey with Herb Rub and Shiitake Mushroom Gravy image

Categories     Mushroom     turkey     Roast     Christmas     Thanksgiving     Rosemary     Tarragon     Thyme     Bon Appétit

Yield Serves 16

Number Of Ingredients 21

For turkey:
3 tablespoons chopped fresh rosemary or 1 1/2 tablespoons dried
3 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
3 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried
1 tablespoon ground pepper
2 teaspoons salt
1 20- to 21-pound turkey, neck and giblets reserved
Fresh herb sprigs
2 tablespoons vegetable oil
6 tablespoons (3/4 stick) butter, melted
4 cups canned low-salt chicken broth
For gravy:
1/2 cup all purpose flour
1/2 cup dry Sherry
3 tablespoons butter
12 ounces fresh shiitake mushrooms, stemmed, sliced
1 tablespoon plus 1 teaspoon chopped fresh rosemary or 2 teaspoons dried
4 cups (about) canned low-salt chicken broth
1/3 cup whipping cream
2 teaspoons chopped fresh thyme or 1 teaspoon dried
2 teaspoons chopped fresh tarragon or 1 teaspoon dried

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.

SHIITAKE MUSHROOM GRAVY



Shiitake Mushroom Gravy image

Made with healthy shiitake mushrooms, this gravy tastes just like turkey gravy only less greasy. Adapted from Delicious Living magazine.

Provided by Sharon123

Categories     Sauces

Time 45m

Yield 4 cups, approximately

Number Of Ingredients 9

olive oil (or other vegetable oil,1/4-1/3 cup)
1/2 cup whole wheat flour or 1/2 cup brown rice flour
1/4 lb fresh shiitake mushroom, sliced
2 tablespoons fresh thyme or 2 tablespoons fresh marjoram
1 quart vegetable stock
2 tablespoons soy sauce or 2 tablespoons Braggs amino acids
1 teaspoon apple cider vinegar
sea salt
fresh ground black pepper

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.

POT ROAST WITH SHIITAKE MUSHROOM GRAVY



Pot Roast with Shiitake Mushroom Gravy image

Asian style pot roast that is truly yummy. Can serve it Po Boy style also

Provided by barbara lentz

Categories     Beef

Time 10h10m

Number Of Ingredients 21

1 pkg 1/2 oz dried shiitake mushrooms
1 c boiling water
1 Tbsp vegetable oil
1 3 lb beef chuck roast
4 shallots chopped
6 clove garlic minced
1 Tbsp grated ginger
1 tsp salt
1/2 tsp white pepper
8 oz fresh shiitake mushrooms stemmed and sliced
1/3 c shaoxing wine
1 1/4 c beef broth
1 Tbsp better than beef bouillon
GRAVY
1/2 c soy sauce
2 Tbsp each hoisin sauce and oyster sauce
1 red chili seeded and sliced
3 Tbsp cornstarch
4 Tbsp water
rice noodles, egg noodles, rice or mashed potatoes for serving
chopped scallions for garnish

Steps:

  • 1. Place the dried mushrooms in boiling water and let soak for 30 minutes. Strain through a fine mesh strainer reserving the liquid. Squeeze the mushroom dry and slice. Set aside
  • 2. Heat oil in a skillet and add the roast searing it on all sides. Transfer the roast to a slow cooker. Add the shallots to the skillet cook until softened. Add the garlic, ginger, salt, white pepper, the soaked mushrooms and the fresh mushrooms. Cook until browned. Add the wine and let cook until most has evaporated. Add the beef broth, reserved mushroom water and beef bouillon. Cook to mix well
  • 3. Pour over the roast and cook on low for 8 to 10 hours. Remove roast from slow cooker and shred. Cover to keep warm.
  • 4. Add the cooking liquid to a saucepan. Add the soy sauce, hoisin sauce, oyster sauce, and chili pepper. Bring to a boil. Mix the cornstarch with the water. Stir into the gravy to thicken. Mix the roast in with the gravy
  • 5. Serve over rice noodles, egg noodles, rice or mashed potatoes. Garnish with scallions

BAKED CHICKEN WITH SHIITAKE MUSHROOM GRAVY



Baked Chicken with Shiitake Mushroom Gravy image

I just love mushrooms. This is another recipe I adapted from one published in a women's magazine. They used button mushrooms, less seasoning, and canned gravy. I like this better. :)

Provided by Kathie Carr

Categories     Chicken

Time 1h20m

Number Of Ingredients 12

1 whole chicken, quartered or 3-4 lbs chicken breasts
2 Tbsp salt
2 Tbsp white pepper
2 Tbsp garlic salt
2 Tbsp paprika, sweet mild
2 c cleaned and sliced shiitake mushrooms, i like to use large pieces of mushroom
1 large onion, sliced
2 Tbsp olive oil, more or less
1 qt chicken stock
1 c flour
GARNISH, OPTIONAL:
1 chopped green onion

Steps:

  • 1. Preheat your oven to 350 degrees. Wash the chicken and then pat it dry with paper towels and put it into a baking dish. Sprinkle it with the salt, white pepper, garlic, and paprika. Then rub that into the chicken thoroughly. Next, add a little bit of water to the bottom of the baking dish. Put it in the oven and bake, uncovered, for 45 minutes to an hour, or until its almost done.
  • 2. While chicken is in oven saute mushrooms and onions in 2 T olive oil. Remove chicken from oven and add the chicken stock to the dish. Pour onions and shiitake mushrooms into pan. Add flour to all of that and stir it to get rid of as many lumps as possible. Then bake it all in the oven again until the sauce thickens up to whatever degree you like and chicken is completely cooked. That usually takes around 10 to 15 minutes. Garnish with a bit of chopped green onion for color if you like.

SHIITAKE MUSHROOM GRAVY



Shiitake Mushroom Gravy image

This is a fantastic alternative to traditional giblet gravy-- the mushroom pieces take the place of giblets or hard-boiled egg pieces (for the others out there who are squeamish about the old-fashioned version) and the flavor adds a wonderful savory complement to any holiday dish. I've been making this for Thanksgiving and Christmas dinners for years now, and we always drown turkey, potatoes, stuffing, biscuits--you name it--in this gravy. It's slightly creamy, fragrant, and has a beautiful flavor that adds something lovely without overpowering. It heats up nicely with leftovers, as well! (I adapted it slightly from a cookbook so many years ago now that I can't remember where it came from.)

Provided by uberivy

Categories     Sauces

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 cup all-purpose flour
1/2 cup dry sherry
3 tablespoons butter
12 ounces fresh shiitake mushrooms, stemmed, sliced
2 teaspoons dried rosemary
4 cups canned low sodium chicken broth (approximately)
1/3 cup whipping cream
1 teaspoon dried thyme
1 teaspoon dried tarragon

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.

Nutrition Facts : Calories 277.4, Fat 11.9, SaturatedFat 7.1, Cholesterol 33.4, Sodium 101.8, Carbohydrate 21.6, Fiber 1.7, Sugar 3.4, Protein 5.7

SHIITAKE MUSHROOM GRAVY



SHIITAKE MUSHROOM GRAVY image

Categories     Mushroom

Yield 2 Cups ?

Number Of Ingredients 13

1 tablespoon unsalted butter
8 ounces shiitake mushrooms (3 cups)
4 shallots, minced (1/2 cup)
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups low-sodium beef broth
1/2 cup dry white wine
1 tablespoon tomato paste
1/2 tablespoon chopped fresh thyme or 1/2 teaspoon dried
1 bay leaf
1/4 cup reduced-fat sour cream
1 tablespoon cornstarch

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.

Tips:

  • Use dried shiitake mushrooms for a more intense flavor. Rehydrate them in hot water for 20 minutes before using.
  • Sauté the mushrooms in butter until they are browned. This will help to develop their flavor.
  • Add a splash of white wine or sherry to the gravy. This will help to deglaze the pan and add a bit of acidity.
  • Use a good quality beef or chicken broth. This will make a big difference in the flavor of the gravy.
  • Season the gravy to taste with salt and pepper. You may also want to add a bit of thyme or rosemary.
  • Serve the gravy immediately over your favorite dishes.

Conclusion:

Shiitake mushroom gravy is a delicious and versatile sauce that can be used to enhance a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a simple gravy to serve over mashed potatoes or a more complex sauce to dress up a steak, shiitake mushroom gravy is a great option. So next time you are looking for a new way to enjoy mushrooms, give this gravy a try. You won't be disappointed!

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