Shiitake & Porcini Mushroom Gravy | Abel & Cole
Shiitake & Porcini Mushroom Gravy
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Prep: 10 mins + infusing
Cook: 20-25 mins
This combination of shiitake mushrooms, dried porcini mushrooms and tamari make this gravy increadibly rich and flavoursome. It's the pefect veggie gravy for Christmas Day.
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78 kcal
(per portion)
Ingredients you'll need
  • 12g dried porcini mushrooms
  • 45g butter, room temperature
  • 2 shallots
  • 100g shiitake mushrooms
  • 2 tbsp plain flour
  • 1 tbsp tamari
From your kitchen
  • 650ml boiling water
  • 1 tbsp olive oil
  • Sea salt
  • Freshly gorund pepper
Step by step this way
  • 1.

    Fill your kettle and boil it. Tip the dried porcini mushrooms into a bowl and cover with hot water. Soak for 5 mins, then drain, rinse and tip the porcini mushrooms into a heatproof jug. Pour in 650ml boiling water, give it a brief stir, then set aside for 10-15 mins to infuse.

  • 2.

    Pop the room temperature butter into a small bowl and mash with a fork till soft and creamy. Add 2 tbsp flour and stir together till combined. This is your roux for thickening the gravy. Set aside.

  • 3.

    Peel and finely chop the shallots. Thinly slice the shiitake mushrooms.

  • 4.

    Place a medium pan on a medium-low heat and add 1 tbsp oil. Warm for 1 min, then add the shallots and mushrooms to the pan. Season with a small pinch of salt and pepper. Fry, stirring often, for 10 mins till the shallots and shiitake mushrooms are tender and browned.

  • 5.

    Add 1 tbsp tamari to the veg and cook, stirring, for 1 min till the pan smells rich. Keep the rest of the tamari for later.

  • 6.

    Carefully pour the porcinis and their stock into the pan – it may splutter when you first add the stock, so add a splash to start, then add more. Pop a lid on the pan and bring to the boil.

  • 7.

    When the stock is boiling, remove the lid and turn the heat down a little so it’s simmering. Add 1 tsp of the butter and flour roux to the pan and stir constantly to incorporate it with the stock in the pan. Keep adding the butter and flour roux, 1 tsp at a time, till it is all smoothly combined. The gravy should start to thicken up as you add the roux. When the gravy reaches the thickness you prefer, stop adding the roux.

  • 8.

    Simmer for 2-3 mins, then taste the gravy and add more tamari, salt or pepper if it needs it. Serve the gravy with the Perl Las, Mushroom, Lentil & Spinach Roast.

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