Portabella Mushroom Gravy

• pan dripping, from roasted turkey
• 3/4 cup dry sherry
• 1 portabella mushroom, cut into 1/2 inch cubes
• 1 1/2 - 2 1/4 cups water, as needed or 1 1/2-2 1/4 cups broth
• 3 tablespoons cornstarch, mixed with
• 3 tablespoons water
• salt & freshly ground black pepper, to taste

1. Remove the turkey from the roasting pan and set aside.
2. Place the pan and its drippings over medium-low heat.
3. Stir in the sherry, scraping and deglazing the pan.
4. Add the mushroom pieces, continuing to stir.
5. As the sauce thickens, add the water, a little at a time, continuing to stir for 3 or 4 minutes.
6. Stir in the cornstarch-water mixture.
7. Increase the heat to medium and stir until the gravy thickens.
8. Taste and adjust seasoning with salt and pepper, if necessary.

turkey, dry sherry, portabella mushroom, water, cornstarch, water, salt

Taken from www.food.com/recipe/portabella-mushroom-gravy-193355 (may not work)