SHIITAKE AND HERB ‘AU JUS’
This recipe only joined the ranks of Thanksgiving supper fairly recently when I began finding ‘tribrid’ herbs at market; tribrid being sage, rosemary and thyme all-in-one, rooted, rather than sold separately. Known as ‘Roasting Mix,’ these tender hydroponics, combined with shiitake mushrooms, make a gorgeously light and simple aromatic ‘au jus.’ Now, I use the term au jus loosely since this gravy can be made ahead without using pan drippings from the turkey, and, what’s more, I don’t demand you buy all three herbs if you can’t find tribrid; one will do, either one, if not, even a teaspoon or two of poultry seasoning does the trick.
PREP/COOK TIME: 15 Minutes
Makes About 1 Quart
INGREDIENTS
3 Tbs – Unsalted Butter
2 Tbs – Extra Virgin Olive Oil
½ Lb – Shiitake Mushrooms, Roughly Chopped, Stems and All
½ Tsp – Kosher Salt
2 Tsp – Coarse Black Pepper
2 Tbs – North Shore Living™ Roasting Mix, Snipped (Using Kitchen Scissors)
2 Tbs – All Purpose Flour
1 Cup – Turkey Drippings
2 Cups – Low Sodium Chicken Broth
(For Make Ahead; Substitute Drippings with an Additional Cup of Chicken Broth.)
1 ½ Tsp – Kikkoman Naturally Brewed Soy Sauce
THE NITTY GRITTY
In a large saucepan, warm butter and oil at medium-high heat till butter is completely melted. Add mushrooms and sauté till golden; season with salt and pepper. Add herbs and cook till fragrant. Add flour and stir continuously; making a fine roux. Add drippings, stirring vigorously, until roux dissolves, leaving no lumps. Add in broth and continue stirring till blended; simmer for about 2 – 3 minutes, or until gravy lightly thickens. Finish with soy sauce, giving a final stir to combine, and serve.
NOVEMBER 19, 2018
