Sherried portobello mushroom gravy

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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