Portabella Mushroom Gravy - cooking recipe

Ingredients

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

Preparation

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