Food Network: Wild Mushroom Turkey Gravy

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Wild Mushroom Turkey Gravy
Recipe courtesy George Stella, George Stella's Livin' Low Carb: Family Recipes Stella-Style, Simon and Schuster, 2005

Ingredients
2 cups defatted turkey juices from turkey roasting pan
or homemade turkey or chicken stock
1/2 cup heavy cream
3 tablespoons unsalted butter
10 ounces shiitake mushrooms, rinsed, stemmed and sliced
1 tablespoon chopped fresh thyme leaves
1 clove garlic, minced
1/4 cup dry sherry
Salt and freshly ground black pepper
1/2 teaspoon red wine vinegar

Instructions
Bring the juice to a simmer in a small saucepan over
medium-high heat and reduce by half. Add the cream and cook until reduced enough
to coat the back of a spoon, about 8 minutes.

Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme,
garlic, and sherry and cook, stirring occasionally, until tender and almost dry,
about 6 minutes

Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat,
if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm
until serving.