From our amazing Holiday Recipe Guide, featuring family recipes from all our Board Members!
Makes about 4 cups
Ingredients
- 4 Tbsp unsalted butter
- 1 shallot, minced
- 3/4 lb chanterelle mushrooms, wiped or brushed clean and finely chopped
- 1/4 cup Field Day All Purpose Flour
- Separated drippings from turkey roasting pan, plus enough Field Day Chicken Stock or chicken broth to total 3 cups
- Kosher or sea salt
- Freshly ground white pepper
Directions
- In a heavy bottom saucepan or cast-iron skillet over medium heat, melt butter and swirl to coat pan. Add shallot and sauté until soft but not browned, about 1 minute. Add mushrooms and sauté, stirring frequently, until mushrooms soften and give up their juices, about 5 minutes. Remove shallot and mushrooms with a slotted spoon and set aside.
- In a small bowl or measuring cup, whisk together flour and 1/2 cup of stock until flour is dissolved. Whisk flour mixture into the pan you cooked the mushrooms in and stir continuously until roux is “peanut butter” in color.
- Add remaining 2 1/2 cups drippings/stock gradually to roux and simmer until gravy thickens and flour is thoroughly cooked. Adjust to taste with salt and pepper. Gravy should be a little thinner than desired as it will thicken as it cools. Keep warm until ready to serve.