When you work at a company whose name does not immediately describe what it does, you end up explaining what “Four Kitchens” means a lot. After the explanation, the first question is some version of “Are you all a bunch of foodies?”
While not universally true, many 4Kers ARE foodies.
Years ago I used to cut out recipes from cookbooks and put them in a binder. While I now just print out a recipe from the internet when I need it and usually throw it away, there are some in the old binder I still go to. With Thanksgiving around the corner, I am excited to make this recipe to go with Turkey dinner.
This is a recipe from Bon Appetit circa 1994, but just as delicious as always.
Bon Appetit Shiitake Mushroom Gravy
Shiitake Mushroom Gravy
1/2 cup all purpose flour
1/3 cup dry Sherry
3 tablespoons butter
12 ounce fresh shiitake mushrooms, stemmed, sliced
1 tablespoon plus 1 teaspoon chopped fresh rosemary or 2 teaspoons dried
4 cups canned low-salt chicken broth
1/3 cup whipping cream
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh tarragon or 1 teaspoon dried
Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes. DO AHEAD Can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.
Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup. Spoon off fat. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme and tarragon. Season with salt and pepper. Serve turkey with gravy.