D’artagnan Forest Mushroom and Shallot Gravy
By Scott Hargrove
D’artagnan Forest Mushroom and Shallot Gravy
By Scott Hargrove
Yield/Serves:
Makes 6 servings
- 5 Tbsp butter, cubed
- ½ cup flour
- 1 large shallot, minced
- 1 oz. dried D’Artagnan Mushrooms (Forest Blend) hydrated in 1 cup hot water for 10 minutes
- 4 cups turkey stock
- ½ cup cream
- ½ cup Sherry
- 2 tsp fresh thyme, minced
- 2 tsp fresh tarragon, minced
Remove hydrated mushrooms from water and coarsely chop. Reserve mushroom water.
Add cubed butter to roasting pan. Once melted, add minced shallot and chopped mushrooms. Sauté until wilted, about 3 minutes. Sprinkle with flour and stir to cook flour, about 1 minute.
Add turkey stock, mushroom water and pan drippings to roasting pan. Whisk to incorporate flour into liquids. Bring to a boil and simmer until thickened. Add cream, sherry, thyme and tarragon. Add salt and pepper to taste.
Add cubed butter to roasting pan. Once melted, add minced shallot and chopped mushrooms. Sauté until wilted, about 3 minutes. Sprinkle with flour and stir to cook flour, about 1 minute.
Add turkey stock, mushroom water and pan drippings to roasting pan. Whisk to incorporate flour into liquids. Bring to a boil and simmer until thickened. Add cream, sherry, thyme and tarragon. Add salt and pepper to taste.