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
- Heat the oil in a heavy based pan and add the onion.
- Cook the onion stirring until soft, about ten minutes.
- Add the assorted fresh mushrooms and stir until golden and slightly wilted.
- Add the crumbled up porcini mushrooms and cornflour.
- Cook for a couple of minutes, stirring. It will look dry but this is not a problem.
- Add the stock and stir.
- Leave to simmer on low, stirring occasionally.
- Once the gravy is thick, season with salt and pepper before serving.
(As with any dietary requirements, check ingredients with your guests before serving!)