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Mushroom Gravy
Mushroom Gravy is a modern British recipe for a classic brown vegetarian gravy made from a flour and vegetable oil roux flavoured and coloured with dried porcini mushrooms. The full recipe is presented here and I hope you enjoy this classic British version of: Mushroom Gravy.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+over-night soaking)
Serves:
6
Rating: 
Tags : Sauce RecipesVegetarian RecipesBritish Recipes
I'll readily admit that this gravy is my own invention. It, and several variants, were invented to give some pep to a
Vegetarian Pot roast but it's a very flavourful gravy that goes well with any meal.
Ingredients:
100g dried mushrooms (eg porcini)
60ml vegetable oil (or 50g butter)
salt and black pepper, to taste
3 tbsp flour
a few drops Tabasco sauce (or any
hot sauce), optional
Method:
Wash the dried mushrooms under running water then re-constitute in 400ml boiling water. Allow to soak over night.
The following day drain the mushrooms (reserve the liquid) and chop the mushrooms very finely. Add the oil or butter to a pan and use this to gently fry the mushrooms until cooked through. Add the flour and cook to incorporate. Mix-in 100ml cold water and stir to form a paste. Now add the mushroom soaking liquid and whisk to combine.
Heat the mixture until it begins to thicken then add season and add the hot pepper sauce (if using).
