THYME AND MUSHROOM GRAVY

There is nothing more tasty than sausage and mash with a rich gravy, but sadly few folk can rustle-up a good gravy. Grill spicy sausages, then pile onto a bed of creamy mashed potato and then top with this top class gravy. Chase it all down with a glass of chilled beer.


Ingredients: (serves 4)
2tbs olive oil
1 onion - sliced
2tsp fresh thyme leaves
1 bay leaf
50g mushrooms - coarsely chopped
2tbs plain flour
125ml port or other fortified wine 
250ml vegetable stock
2tbs dark soy sauce

Method:
  • Heat the oil in a pan, add the onion and fry until golden brown.
  • Add the herbs and mushrooms and cook until softened, about 5 minutes.
  • Sprinkle with the flour and cook, stirring, for about 2 minutes.
  • Stir in the port or wine, vegetable stock and soy sauce and simmer, stirring, until the gravy has thickened slightly, 3 to 5 minutes.
  • Remove and discard the bay leaf.
  • Pour the gravy into a jug and serve.  

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