• ½ cup all purpose flour
  • 3 tablespoons butter
  • 12 ounces sliced fresh shiitake mushrooms
  • 5 cups (about) canned low-salt chicken broth
  • 1 teaspoon dried thyme
  • ½ cup dry Sherry
  • 1 tablespoon plus 1 teaspoon chopped rosemary or 2 tablespoons dried
  • cup whipping cream
  • 1 teaspoon dried tarragon


Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in a large heavy saucepan over medium-high heat. Add shiitake mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes. Add chicken broth to saucepan with shiitake 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 gravy with salt and pepper.