Wild mushroom & madeira gravy
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Wild mushroom & madeira gravy

By Esther Clark

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

  • Prep:10 mins
    Cook:1 hrs
  • Easy

Nutrition per serving

  • kcal 88
  • fat 4g
  • saturates 1g
  • carbs 9g
  • sugars 5g
  • fibre 1g
  • protein 2g
  • salt 1.2g

Ingredients

  • 2 tbsp olive oil
  • 6 whole shallots, peeled
  • 1 large carrot, peeled and chopped
  • 3 thyme sprigs
  • 2 bay leaves
  • 30g dried wild mushrooms
  • ½ tbsp light brown soft sugar
  • 2 tbsp plain flour
  • 4 tbsp brown miso
  • 1 tbsp balsamic vinegar
  • 1 tbsp tomato purée
  • 100ml madeira
  • 700ml fresh vegetable stock

Tip

It takes two

Take two jugs of gravy to the table – keep one veggie and whisk the carving juices from whatever meat you've roasted into the other.

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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