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D’Artagnan Forest Mushroom and Shallot Gravy

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

Procedures:

  1. Remove hydrated mushrooms from water and coarsely chop. Reserve mushroom water.


  2. 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.


  3. 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.

by Scott Hargrove

 
 
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