Ingredients Condiments Meat Sauces Gravy Mushroom-and-Herb Gravy with Apple Brandy 5.0 (1) 1 Review 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. By Marianne Williams Published on November 5, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Noah Fecks / Food Styling by Drew Aichele / Prop Styling by Ethan Lunkenheimer Active Time: 30 mins Total Time: 30 mins Servings: 10 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. Rate it Print