A simple way to bring functional mushrooms to your Thanksgiving table.
There is something I love about taking a food we already make and finding a way to add a little more nourishment to it.
And gravy might be one of the easiest places to begin.
Functional mushroom powders blend beautifully into savoury foods, adding depth and richness while bringing the unique properties of the mushroom you choose.
For Thanksgiving turkey gravy, Shiitake is my first choice. Its naturally savoury, umami flavour feels as though it was meant to be there.
Maitake brings a lovely earthy richness, while Lion's Mane has a milder flavour that easily disappears into the gravy.
Below you'll find two versions: a traditional flour-based turkey gravy and a simple gluten-free version.
Which mushroom should I choose?
Shiitake
Deep, savoury and naturally umami. Shiitake is my favourite for turkey gravy and is also valued for immune and metabolic support.
Maitake
Rich and earthy. Maitake pairs beautifully with savoury foods and is known for supporting immune and metabolic health.
Lion's Mane
The mildest of the three and a great choice if you don't want to noticeably change the flavour of your gravy. Lion's Mane is best known for supporting cognitive function, focus and nervous system health.
You can also combine them. Try ½ teaspoon Shiitake + ½ teaspoon Maitake for a beautiful mushroom blend.
Classic Functional Mushroom Turkey Gravy
Makes approximately 2 cups
Ingredients
- ¼ cup turkey drippings or butter
- ¼ cup organic all-purpose flour
- 2 cups turkey or chicken broth, preferably warm
- 1–2 tablespoons Liquid Aura Shiitake, Maitake or1-2 teaspoons Lion's Mane powder
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ¼ teaspoon dried thyme
- Pinch of dried sage, optional
- Freshly ground black pepper
- Sea salt, to taste
Method
After removing your turkey from the roasting pan, reserve the drippings.
Add ¼ cup of the turkey fat/drippings to a saucepan over medium heat. If you don't have enough, simply top it up with butter.
Whisk in the flour and cook for approximately 1–2 minutes, stirring continuously, until smooth and lightly golden.
Gradually whisk in the warm broth and any flavourful juices from your turkey pan.
Add your mushroom powder, onion powder, garlic, thyme, sage and black pepper.
Bring to a gentle simmer and cook for approximately 5–8 minutes, whisking occasionally, until the gravy reaches the consistency you love.
Taste before adding salt, especially if your broth and turkey drippings are already seasoned.
Too thick? Add a splash more broth.
Too thin? Let it simmer a little longer.
Gluten-Free Functional Mushroom Turkey Gravy
Makes approximately 2 cups
Ingredients
- 2 cups turkey or chicken broth
- Turkey pan juices or drippings, if available
- 1–2 teaspoons Liquid Aura Shiitake, Maitake or Lion's Mane powder
- 3 tablespoons cornstarch or 2 tablespoons arrowroot starch
- ¼ cup cool water
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ¼ teaspoon dried thyme
- Pinch of dried sage, optional
- Freshly ground black pepper
- Sea salt, to taste
Method
Add the broth, turkey drippings, mushroom powder and seasonings to a saucepan and bring to a gentle simmer.
In a small bowl, whisk the cornstarch or arrowroot with the cool water until completely smooth.
Slowly pour the slurry into the simmering broth while whisking continuously.
Continue cooking until the gravy thickens.
If using arrowroot, remove the gravy from the heat once it has thickened rather than continuing to boil it for a long time.
Taste and adjust the seasoning.
For a richer gravy, whisk in a tablespoon of butter at the end.
How much mushroom powder should I use?
I'd start with 1 teaspoon for approximately 2 cups of gravy, taste it, and decide whether you'd like more.
If you're introducing functional mushrooms to family members who aren't accustomed to their flavour, start there.
If everyone at your table already loves mushrooms, try 2 teaspoons.
That's part of the fun.
There isn't one perfect mushroom gravy.
There's the one that tastes beautiful at your table.
