Mushroom-and-Herb Gravy with Apple Brandy

Featured in our Holiday 2025 Food + Entertaining article, The Simple Joys of the Season, this umami-rich mushroom-and-herb gravy with apple brandy is next level. It’s perfect with Thanksgiving turkey and delicious with roast chicken; substitute well-reduced homemade chicken stock for the turkey jus.

Mushroom-and-Herb Gravy with Apple Brandy
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Mushroom-and-Herb Gravy with Apple Brandy

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Servings

10

servings

Ingredients

  • 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

Directions

  • 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 medium-high. 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 3 cups) in saucepan, and bring to a simmer. Simmer vigorously, stirring occasionally, until slightly reduced, 4 to 5 minutes. Stir in mustard and reserved cornstarch slurry; simmer, stirring constantly, until thickened, about 1 minute. To create a thicker sauce, if desired: Stir together 2 tablespoons of the simmering gravy and 1 to 2 teaspoons additional cornstarch in a small bowl; return to simmering gravy, and boil, stirring constantly, 1 minute.
  • Remove skillet from heat; add remaining 3 tablespoons butter, one piece at a time, and 1 tablespoon brandy. Whisk with reserved herb “whisk” until mixture is melted and creamy, and herbs have infused into gravy, about 2 minutes. Season to taste with additional salt. Transfer to a gravy boat. Serve immediately.

Notes