Mushroom and white wine gravy

    25 min

    This is a delicious vegetarian mushroom gravy made with fresh and dried mushrooms, white wine, rosemary and thyme.


    County Antrim, Northern Ireland, UK
    12 people made this

    Serves: 6 

    • 25g mixed dried mushrooms
    • 350ml boiling water
    • 2 tablespoons butter
    • 1/2 red onion, very finely diced
    • 250g chestnut mushrooms, sliced
    • 2 tablespoons plain flour
    • 175ml white wine
    • fresh thyme sprigs
    • fresh rosemary
    • 500ml vegetable stock

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Soak the dried mushrooms in boiling water for 20 to 30 minutes to rehydrate them. Drain off the liquid but reserve it for the gravy. Slice the mushrooms into smaller pieces.
    2. In a large pan over medium heat, melt the butter and gently cook the diced red onion until softened, about 5 minutes. Stir in all the mushrooms.
    3. Sprinkle over the flour; stir and cook for a few minutes before pouring in the reserved mushroom liquid and wine. Bring to the boil; add stock and fresh herbs and continue to simmer so the liquid reduces and thickens a bit (about 5 or 10 minutes). It will still be quite thin.
    4. Optional: Before you're ready to serve, you could strain the gravy if you prefer it to be completely smooth.

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