1/4 c. olive oil
10 shallots, peeled
4 garlic cloves, peeled
12 oz. sliced fresh wild mushrooms (oyster, morel and stemmed shiitake)
1 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh thyme
2 tsp. chopped fresh sage
1/2 c. dry Marsala
1/2 c. dry sherry
1 1/2 c. chicken stock
1 c. whipping cream

Preheat oven to 300°F. Combine oil, shallots and garlic in small glass baking dish and cover 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.

Transfer 1 tablespoon oil from baking dish to 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.