MUSHROOM-AND-HERB GRAVY WITH APPLE BRANDY
Serves 10
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 ½ 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 teaspoons kosher salt, plus more to taste
1 / 3 cup plus 1 tablespoon apple brandy( such as Calvados), divided
1 tablespoon Dijon mustard
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 mediumhigh. 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
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