Vegetarian mushroom gravy
Serves: 6
Time to make: 25 mins
Total cost: $7.20 / $1.20 per serve
(at time of publication)
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 cornflour
- 4 teaspoons light cooking cream
- freshly ground black pepper
Instructions
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)
Kilojoules 340kJ
Calories 81cal
Protein 1g
Total fat 5g
–Saturated fat 1g
Carbohydrates 10g
–Sugars 2g
Dietary fibre 1g
Sodium 180mg
Calcium 10mg
Iron 0.4mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information
