Free Delivery on All UK Orders
Okendo: Rated Excellent - 4.8 out of 5
Mushroom Gravy
1hrs 0mins
easy
Servings: 4
Ingredients
- 20g dried porcini mushrooms
- 60g butter
- 150g baby chestnut mushrooms and wild mushrooms, thickly sliced
- 1 large banana shallot, finely diced
- 2 cloves garlic, finely chopped
- 3 sprigs thyme, leaves picked
- 2 heaped Tbsp plain flour
- 100ml Madeira
- 1 Tbsp soy sauce
- Sprinkle of sea salt and black pepper
- 1 Tbsp Organic Free-range Chicken Fat
- 1 Pouch Organic Free-range Chicken Bone Broth
Regular price
£6.15
Regular price
Sale price
£6.15
Unit price
/
per
Instructions
- Place the dried mushrooms into a heatproof boil and pour over 250ml of boiling water. Cover with clingfilm and leave to steam for 15 minutes. Strain the mushrooms through a sieve and keep the soaking liquid. Chop up the mushrooms into a small dice and set aside
- Next add the chicken fat and half the butter into a shallow sauté pan over a high heat. When the butter begins to foam, add in the chestnut and wild mushrooms and sauté for 3-4 minutes or until the mushrooms are a lovely golden brown. Scoop out the mushrooms using a slotted spoon and transfer them to a bowl
- Place the pan back onto a medium heat and add in the remaining butter. Add the shallot and garlic and stir well for 2-3 minutes or until the shallots have softened. Add in the thyme leaves and stir well
- Sprinkle in the flour and stir well for 2 more minutes and then pour in the Madeira wine, stirring continuously. Slowly whisk in the mushroom soaking liquid along with the Chicken Bone Broth until smooth and then add in the diced porcini mushrooms
- Bring up to a gentle simmer and add in the soy sauce and stir well. Continue to simmer until the gravy has thickened and then finally add the cooked mushrooms back to the pan. Season well with salt and pepper to taste
