Brad’s World’s Best Mushroom Gravy

I want to give you my BEST recipes for a World-Class Kentucky Thanksgiving meal. I am going to “pepper” these recipes in with some property info over the next couple of weeks. And by the end of this month, you will have the recipes for a World-Class Kentucky Thanksgiving. Cindy & I have tweaked and perfected these recipes to what are now our Heirloom Recipes.

Pour a snifter of Kentucky’s Best Bourbon and whip this up – totally ambrosia! (From 16th Century Latin “ambrotos” – meaning “immortal” like our land here) I hope you agree. Let me give you this recipe first – and I PROMISE TO YOU, this will be the Best Gravy you ever ate – or send it to me and I’ll eat it.

Recipe is here –

1/2 cup all purpose flour

1/2 cup sweet Sherry – I prefer Harvey’s Bristol Cream – awesome! Take a sip of that stuff – yummm

3 tablespoons butter

12 ounces fresh shiitake mushrooms, stemmed, sliced (sometimes I use half shiitake and half portabello)

4 teaspoons chopped fresh rosemary or half of that dried

4 cups chicken broth

1/3 cup whipping cream

2 teaspoons chopped fresh thyme or half of that dried

2 teaspoons chopped fresh tarragon or half of that dried – don’t skip these herbs – they are key to the multi-layered flavors

Mix the flour and the Sherry in small bowl until smooth paste forms. Melt butter in heavy large saucepan or cast-iron frying pan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes. (up to this point, it can be made 3 hours ahead. Cover flour paste tightly so it doesn’t dry out. Let the paste and mushrooms stand at room temperature.)

After taking some of the liver and neck meat off of your Turkey, chop coarsely and add to the mushrooms (this makes a hardy gravy with bits and pieces of turkey meat), discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup. Skim off the fat. Add enough chicken broth to measure about 5 cups total – add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in whipping cream, Harvey’s Bristol Cream, thyme and tarragon. Season with Kosher salt and fresh ground pepper.

Serve with anything you like gravy with – I like it with Garlic Mashed Cauliflower or Potatoes. Ooow, I can’t even stand it – my mouth is watering. For more info on mushrooms click here http://www.freshmushrooms.us/

Some of our Members want info on Properties, some just come here for the Recipes – some do both! Either way, I am glad you are a part of the family!

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