Both the turkey and the gravy get big-time flavor from earthy dried porcini mushrooms.


  • ½ lb. crimini mushrooms, sliced
  • 1 ½ cloves garlic chopped
  • 1 tablespoon chopped shallot
  • ½ cup dry white wine
  • 1 cup Shortcut Turkey Stock
  • ½ cup heavy whipping cream
  • 1 tablespoon water
  • 2 ½ teaspoons cornstarch
  • 2 tablespoons chopped fresh Italian parsley
  • ½ teaspoon chopped fresh mint


1. For gravy: : Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 3 tablespoons. Heat reserved 3 tablespoons fat in heavy large skillet over medium-high heat. Add crimini mushrooms, garlic, and shallot. Sauté until mushrooms are tender, about 6 minutes. Transfer mushrooms to bowl and set aside.
2. Add wine to skillet. Boil until reduced to 1/2 cup, about 3 minutes. Add reserved 1/3 cup chopped porcini mushrooms, reserved mushroom soaking liquid (leaving any sediment behind), 2 cups stock, and degreased pan juices. Bring to boil. Reduce heat to medium-low and simmer to reduce slightly, about 10 minutes.
3. Add cream and crimini mushrooms to skillet. Mix 2 tablespoons water and cornstarch in small bowl until smooth. Whisk into gravy. Continue to simmer until reduced to desired consistency, whisking occasionally, about 5 minutes.
4. Mix in parsley and mint. Season gravy to taste with salt and pepper.



MacGourmet downloadCremini Mushroom Gravy. To import, drag image to your MacGourmet recipe box.


Bon Appétit


Yield: Makes 10 to 12 servings