MUSHROOM GRAVY

INGREDIENTS:

8 ounces mushrooms (wild mix or button), sliced
2 tablespoons salted butter
1/4 cup dry sherry or Marsala wine
1 clove roasted garlic puree
4 cups gluten free chicken stock
pan drippings from the turkey
4 tablespoons cornstarch or 6 tablespoons rice flour (sweet rice flour works best)
sea salt, to taste
ground black pepper, to taste

METHOD:

1.Sauté the mushrooms in the butter until soft. Add the roasted garlic and sherry or Marsala, and continue cooking until liquid is reduced by half.

2.Remove the fat from the pan drippings and discard. Add the chicken stock and deglaze the pan (meaning, pour the liquid into the pan to make a delicious, aromatic steam which dissolves the flavor-packed solids from the bottom).

3.Cool 1 cup of the resulting stock and mix in the cornstarch or rice flour to make a slurry. Add the remaining stock to the mushroom sauté and bring to a boil.

4.Stir in the slurry until the mixture thickens to gravy consistency, and simmer for 15 minutes.

5.Add salt and pepper to taste.