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Porcini Mushroom Gravy

This recipe has been created as part of an ongoing collaboration with the Canberra blog Photo Before We Eat.

Gravy. It’s a staple for Christmas lunches all over the country and has the power to transform even Aunty Carol’s driest roast turkey into a masterpiece.

At Christmas time you might find yourself catering to some dietary requirements so – we have good news – this gravy recipe can be made for meat lovers OR changed up for vegetarians and vegans too.

Dried porcini mushrooms give a richness that everyone will love but you can still use your pan drippings for a more traditional flavour.


  • 1 brown onion, diced
  • 3 tablespoons olive oil or pan drippings if using
  • 50g dried porcini mushrooms (available at Ziggys)
  • 300g assorted mushrooms, chopped
  • 3 teaspoons cornflour
  • 1 litre beef or vegetable stock


  1. Heat the oil in a heavy based pan and add the onion.
  2. Cook the onion stirring until soft, about ten minutes.
  3. Add the assorted fresh mushrooms and stir until golden and slightly wilted.
  4. Add the crumbled up porcini mushrooms and cornflour.
  5. Cook for a couple of minutes, stirring. It will look dry but this is not a problem.
  6. Add the stock and stir.
  7. Leave to simmer on low, stirring occasionally.
  8. Once the gravy is thick, season with salt and pepper before serving.

(As with any dietary requirements, check ingredients with your guests before serving!)



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