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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Sage gives this mushroom gravy a more traditional Thanksgiving flavor. Ingredients:
1 tablespoon olive oil |
1/2 cup chopped onion |
1 1/2 tablespoons chopped fresh sage |
1/4 teaspoon salt |
1 (8-ounce) package presliced mushrooms |
1/4 cup madeira wine or dry sherry |
3 cups roasted chicken stock |
1 1/2 tablespoons all-purpose flour |
2 tablespoons water |
2 tablespoons butter |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Heat oil in a nonstick skillet over medium-high heat. Add onion to pan; sauté 1 minute. Add sage, salt, and mushrooms; sauté 11 minutes or until mushrooms are browned. Add wine; cook 30 seconds or until liquid almost evaporates. Stir in Roasted Chicken Stock. Boil; cook until reduced to 2 cups (about 14 minutes).
2. Combine flour and water in a bowl, stirring until smooth. Add flour mixture to pan; return to a boil. Reduce heat; simmer 2 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in butter, 1 tablespoon at a time, stirring until butter melts. Stir in pepper.
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