Title: Sherried Portobello Mushroom Gravy
Categories: Gravy
Yield: 3 Cups

		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

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 By fatfree-request@fatfree.com on Jun 16, 1997

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