Home Style Biscuits With Shiitake Mushroom Gravy Recipes

Steps:

• Mix flour and Sherry in small bowl until smooth paste forms.
• Melt butter in a heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes.
• Note: these two starter stages can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.
• Discard turkey neck and giblets from pan juices in roasting pan.
• Transfer pan juices to large glass measuring cup, and spoon off fat.
• Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms.
• Add flour paste and whisk until smooth.
• Bring mixture to boil, stirring frequently.
• Boil until thickened to light gravy, about 10 minutes.
• Mix in cream, thyme and tarragon. Season with salt and pepper.
• Serve turkey with gravy.

Steps:

• Heat oil in a 2-quart saucepan.
• Add flour and stir with a wooden spoon until the mixture becomes the consistency of wet sand.
• Add mushrooms and cook 5 minutes more.
• Pour in stock and soy sauce.
• Bring to a slow boil and cook 20 to 30 minutes until thickened.
• Adjust seasoning with apple cider vinegar, sea salt and black pepper.

Steps:

• Preheat oven and bake biscuits according to package directions.
• Meanwhile, melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until brown and soft, about 6 minutes. Add flour and thyme and stir 1 minute. Whisk in broth, then Madeira. Boil until mixture thickens to gravy consistency, whisking occasionally, about 8 minutes. Season to taste with salt and pepper.
• Split or cut open 4 biscuits (save remaining biscuit for another time; can be reheated). Place 4 biscuit halves on each of 2 plates. Spoon gravy over.