Chanterelle Mushroom Gravy

Year after year, my Thanksgiving table is typically vegetarian except for the turkey, and some years I don’t even make a turkey. The one dish that I struggled with for years was gravy. Since all my side dishes on my menu are vegetarian, it seems strange to have a meat based gravy. I worked on many different renditions and found the perfect mushroom-based gravy that goes perfectly with mashed potatoes, stuffing and even the turkey. I love to serve dishes that everyone can eat, so this gravy is delicious for the vegetarians and the meat eaters will be very satisfied, as well.

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Chanterelle Mushroom Gravy
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  1. ½ stick of butter
  2. 2 shallots, minced
  3. 1 cup chopped Chanterelle mushrooms (if you can’t find Chanterelles Shiitakes or Cremini mushrooms will work as well)
  4. 4 cups mushroom broth
  5. 1 teaspoon salt
  6. ½ teaspoon pepper
  7. heavy cream
  1. Heat the mushroom broth in a pan, so that it's warm and ready.
  2. Melt butter in a large saucepan and add the chopped shallots and mushrooms. Sauté until the shallots get some color and the mushrooms have released liquid and are soft.
  3. Sprinkle mushroom mixture with flour and mix until the mushrooms and flour blend with the butter and you have a roux, that is golden. Whisk in the warm broth slowly so that it combines with the roux. Bring to a boil, reduce heat until thickened.
  4. Season with salt and pepper. I like to then use an immersion blender to puree the mushroom and shallots into the gravy. Then add a little heavy cream to give it a rich creamy taste and texture.
Shaun Myrick

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