Mushroom – chestnut gravy
This flavoursome gravy reheats well, so make a little extra and freeze.
Ingredients
- 1 white onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tsp mild paprika
- ½ tsp onion (or garlic) granules
- 2 tbsp fresh thyme leaves
- 1 tbsp flour
- 500 g chestnut mushrooms, prepared and chopped
- 200 g chestnut puree (unsweetened)
- 500 to 750 ml vegetable (or chicken) stock
- 1 tbsp soy sauce
- rapeseed oil
- salt, white pepper
Method
- In a large saucepan, heat some oil. Add onion and sweat for a few minutes. Add garlic, paprika, onion granules and thyme and sweat for a few more minutes while stirring. Add the mushrooms, cook for another few minutes. Dust with flour and add chestnut puree, mix well. Add stock and bring to the boil, stir well. Reduce heat slightly and simmer for 15 minutes, stirring occasionally. Remove from the heat, blend to a smooth consistency, add soy sauce. Pass through a fine-meshed sieve. Adjust thickness as preferred, season to taste.