Shiitake Mushrooms Gravy (Edit recipe)

Notes

Pick the best mushrooms you can find. Make sure the underneath caps are fresh, smooth, and not bruised. Clean the mushrooms with a light cloth. Do not immerse in water. You can make some of the recipe in advance: the flour sherry paste and the sauteed mushrooms with rosemary. Using fresh herbs accentuates and intensifies the flavor of your gravy. Do not skip this critical step. Ensure the mushrooms do not burn and stick to the bottom of your pot. Do not season mushrooms with salt during the sauteeing process — they will become mushy and not acquire a golden color. When you add the sherry flour paste to the mushrooms and stock, whisk it vigorously to prevent clumps. I make this recipe primairly during the holiday season with my turkey. So, I simply use pan juices rendered and chicken stock as described. Most importantly, I create extra flavor by enriching my store-bought stock with roasting vegetables. I never have enough pan juices with my turkey. Therefore, I either make chicken stock or, for time-saving, use store-bought chicken stock. Make sure that it is sodium-free to make the gravy.