1/2 lb. chopped shiitake mushrooms
1 stick (1/4 lb.) butter
1/2 cup diced sweet onions
3/4 cup flour
4 cups chicken broth
1 cup turkey drippings
Salt and pepper to taste
Melt 1/2 the butter in a saucepan over medium heat. Saute the onions and shiitakes until all are soft, about 6-8 minutes. Remove from heat. In a deeper pan, melt the remaining butter. Whisk in the flour and stir until mixture turns slightly brown. Gradually whisk in the broth and stir until mixture thickens, then stir in the onions and shiitakes. Add salt and pepper to taste.
If you are making this a day or two ahead for turkey gravy, this is where you can let the mixture cool and refrigerate it until your turkey is done. Then when you pull the turkey from the oven, heat the gravy over low heat and stir in 1 cup of drippings from the turkey pan (avoid the fat on top of the drippings as much as possible).
