Turkey Gravy with Shallots and Mushrooms

• 8 cups Turkey Stock (page 231)
• 3 tablespoons unsalted butter
• 1/2 cup diced button or crimini mushrooms
• 3 tablespoons minced shallot
• 3 tablespoons plus 1 teaspoon all-purpose flour
• 1/4 teaspoon fresh thyme
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. In a large saucepan, reduce the turkey stock over medium-high heat to 3 cups.
2. This will take about 30 minutes and will concentrate the turkey flavor.
3. Set aside.
4. In a medium saucepan over medium-high heat, melt the butter.
5. Add the mushrooms and shallots and cook for 3 minutes.
6. Add the flour and cook for 2 minutes, whisking occasionally.
7. Slowly add 1 cup of the reduced turkey stock and whisk until fully combined.
8. Add the remaining stock, thyme, salt, and pepper.
9. Whisk over medium heat for 3 to 5 minutes, or until thickened.
10. Taste for seasoning and add salt and pepper, as needed.
11. The gravy will keep, covered, in the refrigerator for up to 5 days.
12. Reheat it gently over medium heat before serving.

turkey stock, unsalted butter, button, shallot, flour, fresh thyme, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/turkey-gravy-with-shallots-and-mushrooms-387851 (may not work)