Recipes
Mushroom, port and thyme gravy
This rich, tangy gravy complements beef to perfection - perfect for serving at a dinner party, Sunday roast or Christmas dinner.
This rich, tangy gravy complements beef to perfection - perfect for serving at a dinner party, Sunday roast or Christmas dinner.
(3 votes)
Cook: 20 Mins
Serves: 8
Price: 55p per serving
Nutritional Information
Each 79g serving contains
Energy
367kj
88kcal
367kj
88kcal
4%
Fat
1.6g
1.6g
Low
2%
2%
Saturates
0.2g
0.2g
Low
1%
1%
Sugars
5.4g
5.4g
Med
6%
6%
Salt
0.11g
0.11g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
464kj/111kcal
Typical energy values per 100g:
464kj/111kcal
Ingredients
1tbsp rapeseed oil
1 shallot, finely diced
20g Merchant Gourmet Dried Porcini Mushrooms, soaked in 200ml boiling water
4 sprigs thyme
3tbsp cornflour
200ml Asda Ruby Port
2tbsp Asda Redcurrant Jelly
200ml Extra Special Roast Beef Stock
Method
1
Heat the oil in a pan over a medium setting. Add the diced shallot and cook for 5 mins until soft but not browned. Drain the porcini, reserving the liquid. Chop finely, add to the pan along with the thyme, then fry for 1 min.
2
Mix the cornflour with a little of the port until smooth. Add to the pan with the redcurrant jelly, stock and the rest of the port. Bring to a boil, stirring, until the jelly has melted and the gravy has thickened; simmer for 10 mins.
3
Remove the thyme sprigs and pour the gravy into a warmed jug to serve.