MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SHERRIED PORTOBELLO MUSHROOM GRAVY
 Categories: Gravy
      Yield: 3 Cups
 
           Pan of drippings from roast
           -turkey breast
    3/4 c  Dry sherry
      1    Portobello mushroom, cut
           -into 1/2-inch cubes
  1 1/2 c  Water; up to 2 1/4 c
      3 tb Cornstarch mixed with
      3 tb Water
           Salt and pepper
 
  Remove the turkey breast from the roasting pan; 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.
  
  Yields 3 cups.
  
  The San Francisco Chronicle, November 15, 1995
 
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