Photo by Zsolt: www.zsoltsandor.com
This gorgeous Mushroom and Red Wine Gravy is made with the water used to soak the porcini mushrooms from our Porcini and Cashew Nut Roast. If you’re not making the roast but have a meal that calls out for a fancy gravy, simply use vegetable stock instead.
Mushroom and Red Wine Gravy
300ml porcini water (or vegetable stock)
1 small red onion, diced
100g brown mushrooms, sliced finely
1 tablespoon plain flour
1 glass red wine
1 heaped teaspoon demerara sugar
1 Melt the butter over a low heat and gently fry the red onion and mushrooms in it for 10 minutes.
2 Add the flour. Stir constantly for 1 minute.
3 Slowly add the porcini water or stock, stirring constantly.
4 Stir in the read wine then bring to the boil then reduce to a simmer.
5 Simmer for 5 minutes then remove from the heat and stir in the sugar.
Fiona Tucker says
This was really, really tasty! We are not vegetarian but have family members who are. We do often eat veggie dishes and not much meat .. This’ plus the red wine gravy was outstanding and better than our ‘veggie family’s’ offerings! We will definitely be making frequently! We tasted the sauce and decided there was absolutely no need for the Demerara sugar. Thank so much for the recipe.