Mushroom Gravy

Dear Turkey,

Thanksgiving. The one time of year that I get to eat mushroom gravy see you. It's always delicious, creamy, better than the real gravy (I'm told), liked by people who "don't like mushrooms" a really special time when you and I get together.

Like corn pudding, mushroom gravy isn't a Thanksgiving staple for most people. But it should be. Hence my dream that this post will go viral.

Mushroom Gravy

Ingredients:

- Few T olive oil

- 10 small shallots, peeled

- 4 garlic cloves, peeled

- 12-16 oz mushrooms of your choice (be interesting), chopped

- 1 t each dried rosemary, thyme, and sage

- 1/2 c marsala

- 1/2 c sherry

- 1.5 c veggie broth

- 1 c cream or half and half

Instructions:

- Roast the first three ingredients (with some salt and pepper) in a glass baking dish at 400 degrees for about 30 minutes, until just getting brown with dark brown around the edges. (You can do this the day before.)

- In a big pan, add what you roasted to the mushrooms and herbs. Cook for about 5 minutes until the mushrooms begin to give up their liquid. The shallots should begin to fall apart; if not, cut them. 

- Add the alcohols and cook on high until the liquid begins to reduce and thicken (about 5 mins).

- Add the broth and cook until reduced by half, about 5 or 10 mins. (If you aren't ready to serve this now, you can turn the heat off and let it sit until you're ready.)

- Add the cream and heat through. This will thicken fast if it's just sitting, so I wouldn't cook it down any more at this point unless it's really syrupy. 

- Serve on anything that requires gravy, or just by itself if you're me. 

Enjoy,

Tofu