Roasted Double Rack of Pork with Morel Mushroom Pan Sauce

source: www.epicurious.com

3 large garlic cloves
2 shallots, quartered
3 tablespoons olive oil
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh rosemary
2 tablespoons coarse kosher salt
1 tablespoon ground black pepper
2 8-bone racks of pork (each 5 1/2 to 6 1/2 pounds), chine bone cut off

Morel Mushroom Pan Sauce
2 ounces dried whole morel mushrooms (about 4 cups)
2 cups boiling water
1 tablespoon butter
1 shallot, finely chopped
2 tablespoons brandy
2 cups low-salt chicken broth
1 cup whipping cream
Reserved pork roasting pan with juices
1 cup slightly sweet Sherry (such as Dry Sack)

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