Mushroom-port-thyme-gravy

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.

, 10 December 2019

(1 vote)

Mushroom, port and thyme gravy
  • 20 Mins

  • Serves: 8

  • Price: 55p per serving

Nutritional Info
Each 79g serving contains
  • Energy

    367KJ

    88KCAL

    4%
  • Fat

    1.6g

    low

    2%
  • Saturates

    0.2g

    low

    1%
  • Sugars

    5.4g

    med

    6%
  • Salt

    0.11g

    low

    2%
of your reference intake.
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
  • 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.

  • 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.

  • Remove the thyme sprigs and pour the gravy into a warmed jug to serve.