MUSHROOM GRAVY
Provided by Food Network
Yield 6 servings
Number Of Ingredients 5
Steps:
- Strain juices from roasting pan into bowl, pressing hard on solids and scraping up any browned bits. Spoon fat from top of juices, reserving two tablespoons of fat, or use a gravy separator to separate fat from juices. Strain juices into a large, heat-proof measuring cup. Add remaining half cup wine and enough chicken broth to turkey pan juices to measure five cups. Heat reserved two tablespoons turkey fat or two tablespoons butter in a heavy, large pot over medium-high heat.
- Saute mushrooms until they're brown and the juices evaporate, about 18 minutes. Gradually sprinkle in flour, stirring continuously to incorporate, until flour begins to brown, about two minutes. Gradually whisk in the five cups of broth mixture. Bring to a boil, scraping up browned bits, and continue to boil until gravy coats a spoon lightly, about 8 minutes. Salt and pepper to taste. Pour in a gravy boat and serve with turkey.
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Jessica Mungole
[email protected]This gravy was delicious! I made it for my family and they all loved it. It was so easy to make and it tasted like it came from a restaurant. I will definitely be making this gravy again.
Lottie Owens
[email protected]I loved this gravy! It was so flavorful and creamy. I served it over chicken and it was a perfect match. I will definitely be making this gravy again.
Shania Anderson
[email protected]This gravy was very easy to make and it turned out great. I followed the recipe exactly and it was perfect. I served it over mashed potatoes and it was a delicious meal.
Innocent kindole
[email protected]This gravy was a bit too salty for my taste. I think I might have added too much salt. Next time, I'll be sure to taste the gravy before adding more salt.
Beatriz Kozlakowski
[email protected]This gravy was very bland. I had to add a lot of salt and pepper to make it taste good. I also think it would have been better if I had used fresh mushrooms instead of canned mushrooms.
Haggard Prospector
[email protected]I followed the recipe exactly, but my gravy didn't turn out as thick as I wanted it to be. I think I might have added too much liquid. Next time, I'll be sure to reduce the liquid a bit more before adding the flour and butter.
Cowboyjaden S
[email protected]This gravy was a bit too thick for my taste, but the flavor was great. I would recommend thinning it out with a little bit of milk or water before serving.
Bilumasalago
[email protected]I'm not usually a fan of mushroom gravy, but this recipe changed my mind. It was so rich and flavorful, and it went perfectly with the steak I made. I will definitely be making this gravy again.
Sohaib Warraich
[email protected]This gravy is amazing! I made it for a dinner party last night and it was a huge success. Everyone raved about how delicious it was. I will definitely be making this gravy again.
Jimmy Ayo
[email protected]I love this mushroom gravy recipe! It's so easy to make and it always turns out great. I like to add a little bit of white wine to the gravy for extra flavor.
Talha Irshad
[email protected]I followed the recipe exactly and the gravy turned out perfectly. It was thick and flavorful, with a beautiful brown color. I served it over mashed potatoes and it was a delicious meal.
Dennis Hamilton
[email protected]This mushroom gravy was a hit! I made it for my family over the weekend and everyone loved it. It was so flavorful and creamy, and it paired perfectly with the roasted chicken. I will definitely be making this gravy again.