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chanterelle-mushroom-gravy

Photo by: Joseph DeLeo

This gravy can be made while the turkey roasts. If chanterelle mushrooms are not available, substitute other fresh wild mushrooms, use cremini mushrooms, or buy dried chanterelle mushrooms and soak them in warm water to rehydrate before adding to the gravy. If you are serving a few vegetarians for Thanksgiving, you could make an additional half-recipe of this gravy using a rich homemade or canned vegetable broth.

Yield : Makes about 3 cups

Ingredients

  • 4 tablespoons (½ stick) unsalted butter
  • 1 shallot, minced
  • ¾ pound chanterelle mushrooms, wiped or brushed clean and finely chopped
  • ¼ cup instant flour such as Wondra or Shake & Blend
  • 3 cups Turkey stock for Gravy
  • Kosher or sea salt
  • Freshly ground white pepper

Directions

In a 2½-quart saucepan over medium heat, melt the butter and swirl to coat the pan. Add the shallot and sauté until soft but not browned, about 1 minute. Add the mushrooms and sauté, stirring frequently, until the mushrooms soften and give up their juices, about 5 minutes.

Meanwhile, in a small bowl or measuring cup, whisk together the flour and ½ cup of the stock until the flour is dissolved.

Add the remaining 2½ cups stock to the mushrooms in the pan and bring to a simmer. Whisk in the flour mixture and simmer until the gravy thickens, about 5 minutes. Taste and adjust the seasoning with salt and pepper. Keep warm until ready to serve.

Notes

Do Ahead:

The gravy can be made up to 1 day in advance. Cover and refrigerate. Reheat gently just before serving.


© 2008 Diane Morgan

Note from Cookstr's Editors

Nutritional information is based on 12 servings, includes 1 teaspoon of added salt, but does not include Turkey stock for Gravy. For nutritional information on Turkey stock for Gravy, please follow the link above.

 

Nutritional Information

Nutrients per serving

54 kcal
1 % daily value
0 % daily value
1 % daily value
151 mg
5 mg
1 g
0 g
10 mg
2 g
4 g
1 g
4 g
108 mg
7 % daily value

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