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D’Artagnan Forest Mushroom and Shallot Gravy
D’Artagnan Forest Mushroom and Shallot Gravy
By Scott Hargrove
Ingredients
- 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
Procedure
- 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.
D’Artagnan Forest Mushroom and Shallot Gravy
By Scott Hargrove
Ingredients
- 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
Procedure
- 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.