Mushroom Gravy

Gravy can be a stressful thing to cook since the easy options (store-bought packets and bases) never taste quite right and making a pan gravy is a messy, time consuming process and relies on having a lot of drippings from your bird. This version is genius since it’s still fully homemade but doesn't rely at all on the rest of your meal. It can also be made fully vegetarian (although I used chicken stock instead of vegetable), which is perfect for guests who forgo the turkey but still want some sauce on their mashed potatoes. The dried mushrooms and soy sauce provide a rich, meaty flavor that is super satisfying and a little different from the usual stuff. It’s a great addition to the Thanksgiving table, but try it on some grilled chicken for a quick weeknight meal.


Mushroom & Thyme Gravy:

• Microwave 1 c. chicken stock* until hot, then add in 4-5 dried shiitake mushrooms and let sit for 20 minutes.
• Remove mushrooms and finely mince and pour stock through a paper towel to catch any grit from the mushrooms.
• Melt 1 1/2 tbsp. butter in a small sauce pot and add in 1 tbsp. minced shallot.
• Cook shallot for a few minutes, until softened, then whisk in 1 1/2 tbsp. all-purpose flour.
• Cook flour mixture for 1-2 minutes, then slowly add in the chicken stock, whisking constantly.
• Cook until thickened, about 2-3 minutes, then add in 1/4 c. heavy cream, 2 tbsp. soy sauce, 1/2 tbsp. sherry, and 1/2 tbsp. fresh thyme leaves.
• Season to taste with salt and pepper and keep warm until serving.

Serves four

*Or vegetable stock, or turkey stock.