Sherried Portobello Mushroom Gravy

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

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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