![Mushroom-and-Herb Gravy with Apple Brandy](https://cdn.statically.io/img/www.foodandwine.com/thmb/CLAK4K3RUd15qn2atwmPgfM5hfg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/mushroom-and-herb-gravy-with-apple-brandy-FT-RECIPE1121-1-5f00afe3d813456bb1e0c55cf9c3485d.jpg)
Ingredients
-
3 cups turkey jus, divided
-
1 tablespoon cornstarch, plus 1 to 2 teaspoons if desired, divided
-
3 (6-inch) thyme sprigs
-
3 (7-inch) rosemary sprigs
-
1 small bunch fresh flat-leaf parsley
-
1 tablespoon olive oil
-
5 tablespoons (2 1/2 ounces) cold unsalted cultured butter, cut into 1-tablespoon pieces, divided
-
12 ounces fresh mushrooms (such as shiitake, oyster, and cremini), stemmed and sliced or torn into bite-sized pieces
-
¾ cup finely chopped shallots (from 2 large shallots)
-
5 teaspoon kosher salt, plus more to taste
-
⅓ cup plus 1 tablespoon apple brandy (such as Calvados), divided
-
1 tablespoon Dijon mustard
Directions
-
Bring jus to a simmer in a medium saucepan over medium. Reduce heat to low to keep warm. Transfer 2 tablespoons of the warm jus to a small bowl; whisk in 1 tablespoon of the cornstarch to create a slurry. Set aside. Bunch together thyme, rosemary, and parsley, and secure with kitchen twine to create an herb "whisk"; set aside.
-
Heat a high-sided 12-inch cast-iron skillet or Dutch oven over medium-high. Add oil and 2 tablespoons of the butter; swirl until melted and bubbly. Add mushrooms in an even layer; cook, undisturbed, until starting to brown, about 2 minutes. Stir and agitate mushrooms; cook, undisturbed, until golden brown, about 2 minutes. Stir and continue to cook, stirring occasionally, until deeply browned and liquid has evaporated, about 3 minutes. Add shallots and salt; reduce heat to medium. Cook, stirring occasionally, until shallots soften, about 2 minutes. Remove from heat, and add 1/3 cup of the brandy. Return to heat over medium-low; cook, stirring constantly, until brandy has evaporated, about 30 seconds. Increase heat under skillet to medium; add reserved warm jus (just under 3 cups) in saucepan, and bring to a simmer. Simmer vigorously, stirring occasionally, until slightly reduced, 4 to 5 minutes. Stir in mustard and reserved cornstarch slurry; simmer, stirring constantly, until thickened, about 1 minute. To create a thicker sauce, if desired: Stir together 2 tablespoons of the simmering gravy and 1 to 2 teaspoons additional cornstarch in a small bowl; return to simmering gravy, and boil, stirring constantly, 1 minute.
-
Remove skillet from heat; add remaining 3 tablespoons butter, 1 piece at a time, and 1 tablespoon brandy. Whisk with reserved herb "whisk" until mixture is melted and creamy, and herbs have infused into gravy, about 2 minutes. Season to taste with additional salt. Transfer to a gravy boat. Serve immediately.