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)
-
Calories 81cal
-
Kilojoules 340kJ
-
Protein 1g
-
Total fat 5g
-
–Saturated fat 1g
-
Carbohydrates 10g
-
–Sugars 2g
-
Dietary fibre 1g
-
Sodium 180mg
-
Calcium 10mg
-
Iron 0.4mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
LATEST ADVICE
