Name: Chanterelle Mushroom Gravy
Yield: Makes about 3 cups
Ingredients: 4 tablespoons (1/2 stick) unsalted butter; 1 shallot, minced; 3/4 pound chanterelle mushrooms, wiped or brushed clean and finely chopped; 1/4 cup instant flour such as Wondra or Shake & Blend; 3 cups Turkey Stock; Kosher or sea salt; Freshly ground white pepper

Editor's note: Serve this gravy with Diane Morgan's Juniper-Brined Roast Turkey

This gravy can be made while the turkey roasts. If chanterelle mushrooms are not available, substitute other fresh wild mushrooms, use cremini mushrooms, or buy dried chanterelle mushrooms and soak them in warm water to rehydrate before adding to the gravy. If you are serving a few vegetarians for Thanksgiving, you could make an additional half-recipe of this gravy using a rich homemade or canned vegetable broth.

Do Ahead:

The gravy can be made up to 1 day in advance. Cover and refrigerate. Reheat gently just before serving.

Recipe notes

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