Wild-Mushroom Shallot Gravy

• 1/4 cup olive oil
• 10 shallots, peeled
• 4 garlic cloves, peeled

• 12 ounces mixed wild mushrooms (such as oyster, morel and stemmed shiitake), sliced. (I used chanterelles to great effect. --mrm)
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
• 2 teaspoons chopped fresh sage or 3/4 teaspoon dried rubbed sage
• 1/2 cup dry Marsala
• 1/2 cup dry Sherry
• 1 1/2 cups chicken stock or canned low-salt broth
• 1 cup whipping cream

Preheat oven to 300F. 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.)

Transfer 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.

Makes 3 cups.

Bon Appetit
November 1997

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