Vegetarian mushroom gravy
(at time of publication)
- 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
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.
Make it gluten free: Check tomato paste, stock and cornflour are gluten free.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 1g
Dietary fibre 1g
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