Vegetarian mushroom gravy

Instructions

1 Heat oil in a non-stick pan for 2-3 minutes. Add onion (or shallot) and garlic and cook for 2-3 minutes, or until softened. Stir in sage.

2 Add mushrooms and toss to coat evenly with oil and sage. Cook for 5 minutes, stirring occasionally, until evenly browned.

3 Stir in tomato paste. Add sherry (or wine) and cook until liquid evaporates — about 30 seconds.

4 Stir in 3/4 of the stock and bring to the boil. Cook until reduced — this will take about 5 minutes.

5 Mix cornflour with remaining stock to make a smooth paste. Whisk cornflour mix into pan (a balloon whisk works well). Simmer for 2 minutes or until slightly thickened, stirring occasionally.

6 Remove from heat and stir in cream. Season with pepper and serve over roast vegetables.