Wild Mushroom-Shallot Gravy- Gluten Free

Wild Mushroom-Shallot Gravy- Gluten Free

Makes 3 cups


  • 1/4 cup olive oil
  • 10 shallots, peeled
  • 4 garlic cloves, peeled
  • 12 oz mixed wild mushrooms (such as oyster, morel and stemmed shiitake), sliced
  • 1 tbsp chopped fresh rosemary or 1 tsp dried
  • 1 tbsp chopped fresh thyme or 1 tsp dried
  • 2 tsp chopped fresh sage or 3/4 tsp 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


  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.
  3. Add mushrooms, rosemary, thyme, sage, and roasted shallots and garlic to saucepan; sauté until mushrooms are tender, about 5 minutes.
  4. Add Marsala and Sherry; boil until syrupy, about 6 minutes. Add stock; boil until liquid is reduced by half, about 10 minutes.
  5. Add cream; boil until mixture thickens to sauce consistency, about 5 minutes. Season with salt and pepper. Serve with turkey.