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Epicurious
November 1997

Wild Mushroom-Shallot Gravy

This recipe was created to accompany Brown Sugar-cured Turkey with Wild Mushroom-Shallot Gravy.

Recipe information

  • Yield

    Makes 3 cups

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

Need to make a substitution?

Preparation

  1. Step 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.)

    Step 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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