Turkey mushroom gravy:


2 tablespoons extra-virgin olive oil
2 finely chopped shallots
8 ounces sliced mushrooms
2 tablespoons flour
2 tablespoons butter
Ground Pepper to taste
2 cups hot turkey broth


Heat 2 tablespoons extra-virgin olive oil in a large skillet; add 2 finely chopped shallots. Season with a pinch of salt; cook, stirring occasionally, until shallots soften, 5 minutes. Add 8 ounces sliced mushrooms. Stir to coat; season with salt. Cook until mushrooms have given up their water and are browned, about 10 minutes.
Transfer mushroom-shallot mixture to a bowl. Melt 2 tablespoons butter in the skillet
over medium-high heat. Add 2 tablespoons flour, stirring to combine and prevent lumps;
cook over low heat until golden brown. Add 2 cups hot turkey broth, stirring to blend;
heat to a gentle boil to thicken. Stir in mushroom-shallot mixture and freshly ground
pepper to taste; heat through. Taste for seasonings.

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