Red Wine & Porcini Mushoom Gravy
A gravy that is full of deep, rich flavours. Our photo shows whole pieces of porcini mushroom - but it can be blended or even sieved if you prefer a smooth gravy. Like all gravies, it is even better the next day as that gives time for the flavours to party together! It will also save time when the rest of the food is being prepared - and it freezes well too.
½ packet (approximately 7-10g) porcini or mixed dried mushrooms
300ml/generous10 fl oz boiling water
2 tbsp medium-dark miso – soya bean paste, available from Oriental/health food shops or large branches of Waitrose or Sainsbury
2 tbsp cold water
4 shallots or one small red onion, finely chopped
1 tbsp olive oil
3 tbsp cornflour mixed with 4 tbsp cold water to a smooth paste
450ml16floz hot vegan stock
240ml/generous 8fl oz red wine - Co-op labels its own range where suitable or check this for other vegan wines
2 tbsp sherry – any flavour
½ tsp basil
½ tsp tarragon
1 large bay leaf
Salt and pepper to taste
1. Boil the kettle. Place dried mushrooms in a jug or bowl, pour boiling water on them, cover and set aside.
2. In a large saucepan on medium-high heat, sauté shallots/onions in oil until translucent.
3. Add the stock then add cornflour paste and stir in well.
4. Add wine, sherry and herbs. Bring to boil, stirring thoroughly to ensure that no lumps form.
5. Lower heat and simmer until sauce is thickened, stirring often.
6. Meanwhile, in a small bowl, mix miso with the cold water to a smooth paste. Set aside.
7. Add porcini mushrooms and their soaking water to gravy– omitting gritty liquid at bottom!
8. If gravy too thick, add a little more water/stock; if too thin, make a paste from 1 tsp cornflour and a splash of water – bring to boil again. Add more if necessary.
9. Blend gravy to the texture you prefer – if using a goblet blender, return gravy to pan. If using a stick blender you can whizz it directly in the gravy pan.
10. Stir in miso paste but don’t allow gravy to boil.
11. Taste, adjust seasoning if necessary and serve.
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