Vegetarian mushroom gravy

Serves: 6

Time to make: 25 mins

Ingredients

2 tablespoons oil
¼ onion (or 1 shallot), finely chopped
1 clove garlic, finely chopped
3 tablespoons chopped fresh sage
150g mushrooms, sliced
1 tablespoon tomato paste
¼ cup sherry (or wine)
1 ½ cups vegetable stock, heated
4 teaspoons cornflourcornstarchX
4 teaspoons light cooking cream
freshly ground black pepper

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Instructions

Stay Awake

1 Heat oil in a non-stick pan for 2-3 minutes. Add onion (or shallot) and garlic and cook for 2-3 minutes, or until softened. Stir in sage.

2 Add mushrooms and toss to coat evenly with oil and sage. Cook for 5 minutes, stirring occasionally, until evenly browned.

3 Stir in tomato paste. Add sherry (or wine) and cook until liquid evaporates — about 30 seconds.

4 Stir in 3/4 of the stock and bring to the boil. Cook until reduced — this will take about 5 minutes.

5 Mix cornflour with remaining stock to make a smooth paste. Whisk cornflour mix into pan (a balloon whisk works well). Simmer for 2 minutes or until slightly thickened, stirring occasionally.

6 Remove from heat and stir in cream. Season with pepper and serve over roast vegetables.

Variations

Make it gluten free: Check tomato paste, stock and cornflour are gluten free.

Nutrition Info (per serve)

Calories 81 cal

Kilojoules 340 kJ

Protein 1 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 2 g

Dietary fibre 1 g

Sodium 180 mg

Calcium 10 mg

Iron 0.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.