Sherried Portobello Mushroom Gravy

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Title: SHERRIED PORTOBELLO MUSHROOM GRAVY
Categories: Gravy
Yield: 3 Cups

Pan of drippings from roast
-turkey breast
3/4 c Dry sherry
1 Portobello mushroom, cut
-into 1/2-inch cubes
1 1/2 c Water; up to 2 1/4 c
3 tb Cornstarch mixed with
3 tb Water
Salt and pepper

Remove the turkey breast from the roasting pan; set aside.

Place the pan and its drippings over medium-low heat. Stir in the
sherry, scraping and deglazing the pan. Add the mushroom pieces,
continuing to stir. As the sauce thickens, add the water, a little at
a time, continuing to stir for 3 or 4 minutes. Stir in the
cornstarch-water mixture, increase the heat to medium and stir until
the gravy thickens. Taste and adjust seasoning with salt and pepper,
if necessary.

Yields 3 cups.

The San Francisco Chronicle, November 15, 1995

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