Vegetarian mushroom gravy

Serves: 6
Time to make: 25 mins

Total cost: $ 7.20 / $ 1.20 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

2 tablespoons oil
1/4 onion (or 1 shallot), finely chopped
1 clove garlic, finely chopped
3 tablespoons chopped fresh sage
150g mushrooms, sliced
1 tablespoon tomato paste
1/4 cup sherry (or wine)
1 1/2 cups vegetable stock, heated
4 teaspoons cornflourcornstarchX
4 teaspoons light cooking cream
freshly ground black pepper

Nutrition Info

Kilojoules 340kJ
Calories 81cal
Protein 1g
Total fat 5g
Saturated fat 1g
Carbohydrates 10g
Sugars 2g
Dietary fibre 1g
Sodium 180mg
Calcium 10mg
Iron 0.4mg

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.

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