Sherried Portobello Mushroom Gravy

Pan of drippings from roast turkey breast
3/4 cup dry sherry
1 portobello mushroom, cut into 1/2-inch cubes
1 1/2 to 2 1/4 cups water
3 tablespoons cornstarch mixed with 3 tablespoons 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.

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