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Wild Mushroom-Shallot Gravy

4.3(37)

This recipe was created to accompany [Brown Sugar-cured Turkey with Wild Mushroom-Shallot Gravy](/recipes/recipe_views/views/4378).

by Epicurious·published 2004-08-20

Servings

Makes 3 cups

Total time

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Calories / serving

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Ingredients (11)

serves

1/4 cup olive oilolive-oil
10 shallots, peeledshallot
4 garlic cloves, peeledgarlic
12 ounces mixed wild mushrooms (such as oyster, morel and stemmed shiitake), slicedoyster
1 tablespoon chopped fresh rosemary or 1 teaspoon driedrosemary
1 tablespoon chopped fresh thyme or 1 teaspoon driedthyme
2 teaspoons chopped fresh sage or 3/4 teaspoon dried rubbed sagesage
1/2 cup dry Marsala
1/2 cup dry Sherrysherry
1 1/2 cups chicken stock or canned low-salt brothchicken
1 cup whipping creamcream

Instructions (2 steps)

01Preheat oven to 300°F. Combine oil, shallots and garlic in small glass baking dish. Cover dish with foil. Bake until shallots and garlic are very tender and pale golden, about 1 hour. Cool slightly. Thinly slice shallots and garlic; reserve oil in dish. (Can be prepared 1 day ahead. Cover separately and refrigerate.)
02Transfer 1 tablespoon oil from baking dish to heavy large saucepan. Heat oil over medium-high heat. Add mushrooms, rosemary, thyme, sage, and roasted shallots and garlic to saucepan; sauté until mushrooms are tender, about 5 minutes. Add Marsala and Sherry; boil until syrupy, about 6 minutes. Add stock; boil until liquid is reduced by half, about 10 minutes. Add cream; boil until mixture thickens to sauce consistency, about 5 minutes. Season with salt and pepper. Serve with turkey.

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