PORCINI MUSHROOM & MISO GRAVY
No one wants to ruin their perfect roast dinner with average gravy. Which is why I always make this one – it's so good, you could drink it with a straw.
- olive oil
- 1 onion finely sliced
- 4 sprigs fresh thyme leaves picked
- 2 tbsp plain flour
- 40 g dried porcini mushrooms
- 650 ml vegetable stock
- 150 ml dry white wine
- 2 tbsp miso paste
- salt & freshly ground black pepper
Heat a good glug of olive oil in a frying pan over a medium heat. Once hot, add the onion and fry for 8-10 minutes, until soft and translucent. Add the thyme and flour, stir well and continue to fry for a further 2-3 minutes, to cook off the flour.
Meanwhile, combine the dried porcini mushrooms, vegetable stock and white wine in a large saucepan. Bring to a boil over a medium-high heat, then reduce the heat to a simmer and cook for 6-8 minutes, or until the mushrooms are very soft. Remove from the heat and stir through the miso paste until mostly dissolved.
Combine both the onion and mushroom mixtures in a blender. Blend until completely smooth, adding a little more vegetable stock if you would prefer it slightly thinner. Taste and adjust the seasoning, if needed.
Transfer the gravy back into a pan and reheat until piping hot before serving.
This Porcini Mushroom & Miso Gravy is a match made it heaven with my Mushroom Wellington. You have to try it!