| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Gravy |
3 |
Cups |
INGREDIENTS
|
|
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 2 1/4 c |
| 3 |
tb |
Cornstarch mixed with |
| 3 |
tb |
Water |
|
|
Salt and pepper |
INSTRUCTIONS
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
Posted to MM-Recipes Digest V4 #194 by Linda Place
<placel@worldnet.att.net> on Jul 27, 1997
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