This easy to make mushroom and red wine gravy is utterly delicious and makes for a fantastic alternative to regular meat gravy. Serve chunky or pushed through a sieve.
- 125g mushrooms
- 1 onion
- 300ml veg stock
- Splash of red wine
- 2 tomatoes
- 2 tbsp. oil
- 1 tbsp. flour
- 1/2 tsp. each dried thyme and oregano
- 1 tsp. Worcestershire sauce
- 1 bay leaf
- Salt and pepper
Fry together the mushrooms and onion until golden and starting to brown. Add tomatoes and cook for a minute or two, then sprinkle in the flour. Cook, stirring, for 2-3 minutes.
Gradually stir in the stock so that there are no lumps. Add the wine, thyme, oregano, Worcestershire sauce, bay leaf and salt and pepper. Cover and simmer for 20 minutes, stirring occasionally, or until thickened.
Strain the gravy or leave chunky if you prefer.