Mushroom, port and thyme gravy
- 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
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.