Mushroom-and-Herb Gravy with Apple Brandy


Multiple factors take this umami-rich gravy to the next level, from the caramelized mushrooms to the herb "whisk" used to impart a fresh herb flavor. Melting cultured butter into the sauce at the end ensures a velvety texture, and also gives the gravy a subtle tang. It's perfect with Thanksgiving turkey and delicious with roast chicken; substitute well-reduced homemade chicken stock for the turkey jus. Learn more about how to upgrade your gravy for Thanksgiving.

Mushroom-and-Herb Gravy with Apple Brandy
Photo: Photo by Noah Fecks / Food Styling by Drew Aichele / Prop Styling by Ethan Lunkenheimer
Active Time:
30 mins
Total Time:
30 mins


  • 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

  • cup plus 1 tablespoon apple brandy (such as Calvados), divided

  • 1 tablespoon Dijon mustard


  1. 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.

  2. 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.

  3. 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.

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