I am a huge fan of mushrooms with poultry. My grandmother, who was an amazing cook, would always make mushroom sauce for our turkey during the holidays. She was English and loved to cook with sherry, so this is a little homage to her! As with all my recipes, this gravy is gluten- and grain-free, low-carb and packed with healthy fats!
- 4 tablespoons unsalted butter, preferably grass-fed, divided
- 1 cup dried wild mushrooms
- 1 cup diced fresh wild mushrooms
- 2 shallots, sliced
- 1 clove garlic, sliced
- 1 cup dry sherry
- 3 cups low-sodium chicken or turkey stock, preferably organic
- 2 sprigs sage
- 2 sprigs thyme
- Salt and pepper to taste
- 1/2 cup pine nuts
In a large sauce pot, heat 2 tablespoons butter over medium-high heat and saute fresh and dried mushrooms, shallots and garlic for 3 minutes, then deglaze with sherry. Lower heat to medium-low and simmer until reduced by half, about 15 minutes.
Add stock, sage and thyme and continue to reduce until gravy starts to thicken and flavor begins to concentrate. Continue to simmer until it has reduced by half and there is a little more than 2 cups of gravy.
Whisk in remaining 2 tablespoons cold butter to thicken the gravy then season with salt and pepper and add pine nuts. Serve immediately.