Vegetarian mushroom gravy
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 cornflour
4 teaspoons light cooking cream
freshly ground black pepper
Total fat 5g
Saturated fat 1g
Dietary fibre 1g
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.
Make it gluten free: Check tomato paste, stock and cornflour are gluten free.
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