Wild Mushroom and Shallot Gravy

From Germany (not the nation).

  • ¼ cup olive oil
  • 10 shallots, peeled
  • 4 garlic cloves peeled
  • 12 oz mixed wild mushrooms (such as oyster, morel and stemmed shiitake), sliced
  • 1 tbsp chopped fresh rosemary or 1 tsp dried
  • 1 tbsp chopped fresh thyme or 1 tsp dried
  • 2 tsp chopped fresh sage or ¾ tsp dried rubbed sage
  • ½ cup dry Marsala
  • ½ cup dry sherry
  • 1½ cups chicken stock
  • 1 cup heavy cream

Pre heat oven to 300 degrees. Combine oil, shallots and garlic in a small glass baking dish. Cover with foil. Bake until shallots and garlic are pale golden, about 1 hour. Cool slightly. Thinly slice shallots and garlic, reserve oil in dish.

Transfer 1 tablespoon of oil from baking dish into a heavy large saucepan. Heat oil over a medium high heat. Add mushrooms, rosemary, thyme, sage and the roasted shallots and garlic. Saute until mushrooms are tender, about 5-10 minutes. Add Marsala and Sherry, boil until syrupy, about 6-10 minutes. Add stock and boil until liquid is reduced by half, about 10-15 minutes. Add cream and boil until mixture thickens to sauce consistency, about 5-10 minutes. Season with salt and pepper to taste.

I like it over Turkey but it works well with red meats too!

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