Shiitake Mushrooms Gravy

Gravy at Thanksgiving is as essential as turkey. No matter how much you make, it never seems enough.

Shiitake Mushroom Gravy has been our favorite and constant dinner companion for the past few years.

Shiitake Mushroom Gravy has been our favorite and constant dinner companion for the past few years.

It blends well and gives a complementary flavor to our Turkey with Chestnut Stuffing.

I make my gravy with shiitake mushrooms — I love the consistency and texture.

I also love that you can prepare it partly the night before and finish it just before serving. How great is that?

In this Article

Why You’ll Love Shiitake Mushroom Gravy

• Fresh herbs – Nothing beats the fresh flavor of fresh herbs. In this recipe, I used thyme, rosemary, and tarragon. Combining the three with this dish balances the mushrooms and cream well.
• Make-ahead – Easily make elements of this gravy ahead of time.
• Convenient – All the ingredients are easy to find at most grocery stores.

What are shiitake mushrooms?

They are edible mushrooms or fungi. A native of Japan and China. They can also be found in the United States, Canada, and Singapore.

Tan to dark brown with caps that grow between 2 to four inches wide.

Enjoyed as a vegetable, shiitake are fungi that grow naturally on decaying hardwood trees.

You can find them fresh or dried. I do prefer the fresh one overall.

What is shiitake mushroom good for?

They are excellent as they support your immune system. Rich in polysaccharides such as lentinan and beta-glucans. These compounds protect against cell damage, help your immune system, and boost cell production.

Very low in calorie content as well.

Shiitake mushroom substitute

Of course, you can always use dried shiitakes if fresh are not available.

You have a few to select if the shiitake mushrooms are unavailable in your area.

The best substitutes are Porcini mushrooms, Oyster, Crimini, and Portobello Mushrooms.

How to Make Shiitake Mushroom Gravy

1. Add flour and sherry to a small bowl and stir until it becomes a smooth paste. 
2. In a large saucepan, heat the butter. 
3. Sauté mushrooms and rosemary in the melted butter until the mushrooms begin to soften. 
4. Allow the mushroom mixture to cool to room temperature. 
5. Meanwhile, chop fresh vegetables like carrots, celery, onions, garlic, and leeks into big pieces.
6. Place them on a large cookie sheet, and season with salt and pepper and fresh herbs you may have.
7. Generously add olive oil and roast briefly.
8. Then, add all the roasted vegetables, with the juices rendered, into the chicken stock.
9. Warm to a gentle simmer.
10. Take out the vegetables. Pour the juice from the pan into a measuring cup. Use a spoon to remove the fat from the top.
11. Add chicken broth to the juice in the measuring cup until you have the appropriate amount of liquid. 
12. Add the chicken broth mixture to the pan with the mushrooms.
13. Whisk in the flour paste and bring the sauce to a boil.
14. Continuously stir to avoid lumps forming, and continue to boil until the sauce becomes thick. 
15. Remove from heat and stir in the cream, thyme, and tarragon before seasoning generously with salt and pepper to taste.

What to Serve With Shiitake Mushroom Gravy

• Roasted Turkey
• Turkey Sausage Boulettes
• Mashed Potatoes or Mashed Cauliflower
• Steak or Beef Tenderloin
• Pork Chops

Fresh herbs

Nothing beats the fresh flavor of fresh herbs. In this recipe, I used thyme, rosemary, and tarragon.

Thyme and rosemary are easy to grow anywhere. Meanwhile, not as much the tarragon, thus being forced to purchase them at the store.

Combining the three with this dish balances the mushrooms and cream well.

What is the taste of tarragon?

Often compared to licorice, anise, and fennel thanks to the aromatic and bittersweet minty flavor. Fresh is when the flavor is more intensified.

If you have some leftovers, clean the leaves, dry them out well and let them dry out in the open air.

Store in an airtight container, and you can use it any time.

What can you cook with tarragon?

Perfect with any egg dish as well. However, quite versatile in your culinary arsenal as you can add it to chicken salads, pot pies, and duck.

Let’s not forget that it gives a subtle uplift to any sauce, Bernaise being a big one. However, you can add it to pesto, aioli, and any green dressing or herb combination dishes.

Substitutions and Variations 

Shiitakes – Of course, you can always use dried shiitakes if fresh are not available.

Tarragon – Because of the anise-licorice flavor of the tarragon, fresh basil is the best substitute. You can simulate the thin tarragon leaves in green and by julienning the basil leaves.

Other mushrooms – You have a few to select if the shiitake mushrooms aren’t available in your area. The best substitutes are Porcini mushrooms, oyster, crimini, and portobello mushrooms.

Flour – To make this recipe gluten-free, substitute your favorite alternative flour.

Vegan – Make this recipe vegan by using plant-based cream instead of heavy cream and vegetable

Tips on how to prepare this easy recipe

• Pick the best mushrooms you can find. Make sure the underneath caps are fresh, smooth, and not bruised.
• Clean the mushrooms with a light cloth. Do not immerse in water.
• You can make some of the recipe in advance: the flour sherry paste and the sauteed mushrooms with rosemary.
• Using fresh herbs accentuates and intensifies the flavor of your gravy. Do not skip this critical step.
• Ensure the mushrooms do not burn and stick to the bottom of your pot.
• Do not season mushrooms with salt during the sauteeing process — they will become mushy and not acquire a golden color.
• When you add the sherry flour paste to the mushrooms and stock, whisk it vigorously to prevent clumps.
• I make this recipe primairly during the holiday season with my turkey. So, I simply use pan juices rendered and chicken stock as described.
• Most importantly, I create extra flavor by enriching my store-bought stock with roasting vegetables. 
• I never have enough pan juices with my turkey. Therefore, I either make chicken stock or, for time-saving, use store-bought chicken stock. Make sure that it is sodium-free to make the gravy.

I make this recipe mainly prepared during the holiday season with my turkey, so I use pan juices rendered and chicken stock as described in the recipe card.

Most importantly, I create extra flavor by enriching my store-bought stock with roasting vegetables.

Extra added flavor by roasting vegetables.

I never have enough pan juices with my turkey; therefore, either I make chicken stock or, for time-saving, use store-bought chicken stock. Make sure that it is sodium-free to make the gravy.

One step I love is making roasted vegetables that I add to the chicken stock for extra added rich flavor.

And here is how:

• I take some fresh vegetables: carrots, celery stalks, onions, garlic, and leeks, all cut up in large chunks.
• Place them on a large cookie sheet, and season with salt and pepper and fresh herbs that you may have on hand.
• Generously add olive oil and roast at 350F for about 15 minutes.
• Therefore, I add all the roasted vegetables, with the juices rendered, into the chicken stock.
• Warm for about 10 to 15 minutes to a gentle simmer.
• However, remove the vegetables before adding the stock to the mushroom gravy.

Enjoy one of my favorite gravy. Easy and always loved by everyone.

More Sauces

I have plenty of other gravies and sauces to try. While many people have already paired main dishes, you can create your own creative pairings. 

Port and Cherry Sauce

Whiskey and Cream Sauce

Lemon Tarragon Sauce

Spicy Maple Sauce

Frequently Asked Questions

Storage 

Make-Ahead: Prepare the mushrooms and rosemary, as well as the sherry and flour paste, ahead of time. Store for up to 24 hours before preparing the rest of the gravy.

Refrigerator: Store in an airtight container for up to 3 days. 

Freezer: Freeze for up to 3 months. 

The equipment and ingredients needed that I used to create this recipe

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Originally released on November 10, 2020.