wild-mushroom-shallot-gravy-4379.json

{
    "directions": [
        "Preheat oven to 300\u00b0F. 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; saut\u00e9 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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Sauce",
        "Herb",
        "Mushroom",
        "Thanksgiving",
        "Low Carb",
        "Fall"
    ],
    "title": "Wild Mushroom-Shallot Gravy",
    "url": "http://www.epicurious.com/recipes/food/views/wild-mushroom-shallot-gravy-4379"
}