Wild mushroom & madeira gravy recipe | Good Food
Make this gravy in the lead-up to Christmas to save you time on the big day. It can be frozen for up to three months
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Cooking tools:
- Fine-mesh sieve
- Kitchen scale
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Wooden spoon
- Freezer
- Refrigerator
Ingredients
- 2 tbsp olive oil
- 6 whole shallots peeled
- 1 large carrot peeled and chopped
- 3 thyme sprigs
- 2 bay leaves
- 30g dried wild mushrooms
- ½ tbsp light brown soft sugar
- 2 tbsp plain flour
- 4 tbsp brown miso
- 1 tbsp balsamic vinegar
- 1 tbsp tomato purée
- 100ml madeira
- 700ml fresh vegetable stock
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