Wild mushroom & madeira gravy

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(1 ratings)

Prep: 10 mins Cook: 1 hr

Easy

Serves 6-8

Make this gravy in the lead-up to Christmas to save you time on the big day. It can be frozen for up to three months

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal88
  • fat4g
  • saturates1g
  • carbs9g
  • sugars5g
  • fibre1g
  • protein2g
  • salt1.2g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 whole shallots, peeled
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 large carrot, peeled and chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 thyme sprigs
  • 2 bay leaves
  • 30g dried wild mushrooms
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • ½ tbsp light brown soft sugar
  • 2 tbsp plain flour
  • 4 tbsp brown miso
  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 tbsp tomato purée
  • 100ml madeira
  • 700ml fresh vegetable stock

Method

  1. Heat the oil in a frying pan. Add the shallots, carrot, thyme, bay leaves and dried mushrooms and fry over a medium heat for 5-7 mins or until deep golden brown. Scatter over the sugar and cook until beginning to caramelise. Stir in the flour and combine well, then add the miso, balsamic vinegar, tomato purée and madeira and cook for 2 mins. Pour over the stock a little at a time, stirring as you go.

  2. Simmer everything together, uncovered, for 30 mins or until you have a fairly thick gravy. Sieve into a clean saucepan. Season to taste and warm through when ready to serve. Leave to cool completely, then freeze for up to three months or chill for up to three days. Reheat thoroughly in a pan to serve.

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