Wild Mushroom-Shallot Gravy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This recipe was created to accompany Brown Sugar-cured Turkey with Wild Mushroom-Shallot Gravy. Ingredients:
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 |
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 |
Directions:
1. Preheat 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.)
2. 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.
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