Herby Mushroom Gravy

Herby Mushroom Gravy

Deep, glossy and intensely savoury, this plant-based gravy is built on a double hit of cremini and dried porcini mushrooms that give it a rich, meaty depth you'll want to pour over everything. It clings beautifully to mashed potatoes, roasted vegetables or a Sunday nut roast, and it's good enough to make all year round — not just for the holidays. Pour a glass of dry Pinot Noir alongside and you're set.

Ingredients
[ ] 15 g dried porcini mushrooms
[ ] 250 ml boiling water (for soaking the porcini)
[ ] 2 tbsp olive oil
[ ] 1 medium onion, finely diced
[ ] 3 garlic cloves, minced
[ ] 250 g cremini (chestnut) mushrooms, thinly sliced
[ ] 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
[ ] 2 tbsp plain flour (or a gluten-free plain flour blend)
[ ] 500 ml good-quality vegetable stock
[ ] 1 tsp soy sauce or tamari (for extra umami depth)
[ ] Salt and freshly ground black pepper, to taste

Instructions
[ ] 1. Place the dried porcini mushrooms in a small heatproof bowl and cover with 250 ml of boiling water. Leave to soak for 10 minutes until softened.
[ ] 2. Lift the porcini out with a slotted spoon and squeeze out any excess liquid, then roughly chop.
[ ] 3. Reserve the soaking liquid, pouring it carefully through a fine sieve or a piece of kitchen paper to remove any grit — this liquid is liquid gold for the gravy.
[ ] 4. Warm the olive oil in a wide, heavy-based saucepan or sauté pan over a medium heat. Add the diced onion and a pinch of salt, then cook gently for 5–6 minutes, stirring occasionally, until softened and lightly golden.
[ ] 5. Add the garlic and thyme and cook for a further 1 minute until fragrant.
[ ] 6. Turn the heat up to medium-high and add the sliced cremini mushrooms and the chopped rehydrated porcini. Cook, stirring occasionally, for 5–6 minutes until the mushrooms have released their moisture and are golden at the edges.
[ ] 7. Reduce the heat to medium. Sprinkle the flour evenly over the mushroom mixture and stir well to coat everything. Cook for 1–2 minutes, stirring constantly, to cook out the raw flour taste.
[ ] 8. Gradually pour in the vegetable stock, a ladleful at a time, stirring continuously to prevent lumps forming.
[ ] 9. Add the reserved porcini soaking liquid and the soy sauce or tamari. Stir to combine.
[ ] 10. Bring the gravy to a gentle simmer and cook for 4–5 minutes, stirring often, until it has thickened to a glossy, pourable consistency. If it thickens too much, loosen it with a splash of extra stock or water.
[ ] 11. Taste and season generously with salt and freshly ground black pepper. Serve immediately, or keep warm over a very low heat, stirring occasionally. The gravy can be made up to two days ahead and gently reheated on the hob with a little extra stock to loosen.

https://www.cuisinesavvy.com/recipe/herby-mushroom-gravy