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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Ingredients
- 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
Instructions
-
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!
Hi,
May I ask which type of Miso you’re using? (White, Red, Awase, or another?)
I plan to make the Mushroom Wellington & the gravy to accompany it. I’m so excited to try them for the upcoming holiday.
Your website is beautiful. I’ve been reading through your recipes and they sound tremendous. Gorgeous photos to accompany them too.:)
Many thanks!
Hi Amy, I use brown for this, but red will also be fine x
Just pre made this for our early Christmas dinner tonight.
I’m making a vegetarian mushroom Wellington and replacing my port sauce with this.
This gravy is SO rich, delicious and luxurious!
I can’t wait to share with family tonight.
Thank you!
So glad you enjoyed it Brad! Georgie 🙂
Don’t have dried mushrooms. Could I just use fresh brown mushrooms for the flavour.? Making this and the Wellington for my vegetarian kids. Thank you. Looking forward to it.
Hi Judi – can you find fresh porcini mushrooms? x
Hello,
Can this be made the day before and then heated up on the day? Or does it all need to be made at once?
Thanks!
It’s fine to reheat 🙂
Sounds delish! Can I make this in advance and reheat for dinner?
Absolutely! It also freezes well. I have some in the freezer right now! Georgie x
Delicious! ♡
This was really nice (I had it with your delicious Wellington)! Not sure if it’s because I used left over (i.e. flat!) cava from the day before, which may have been a little acidic, but I found it needed a touch of sweetness, so I added some date syrup. I had enough Wellington left for a two-person meal in the evening and added some cashew cream to the sauce, which was also tasty.
This is superb gravy. I have found it freezes well, so I batch cook it and freeze a quantity for big occasions eg Christmas dinner. It’s an easy recipe though, so it’s not necessary to have it prepped in advance – just helpful to do so when you’re juggling lots of things in the kitchen and many guests!
I have also made the stuffing for your mushroom wellington. It was great. Instead of a wellington I downsized everything and made vegan ‘sausage’ rolls with it. They were very popular with both vegans and meat eaters.
I LOVE this gravy recipe – I think it’s so worth doing for big occasions. I’m so pleased that you liked it and the wellington ‘sausage’ rolls are such a great idea!
G x