Mushroom Gravy Recipes

Ingredients :

1/2 oz dried ceps

1 oz butter

4 shallots, chopped

1 lb field mushrooms, sliced

2 tbsp plain flour

1/4 pint dry sherry

4 thyme sprigs

1 pint vegetable stock

salt and pepper

1. Soak the ceps in 1/2 pint boiling water for 30 minutes.

2. Drain, reserving the liquid, and slice.

3. Melt the butter in a saucepan and fry the shallots for 5 minutes.

4. Add the mushrooms and ceps and fry for a further 5 minutes until tender.

5. Stir in the flour and cook for 1 minute.

6. Gradually whisk in the sherry or wine and cep liquid and boil for 5 minutes.

7. Strain through a sieve into a clean saucepan.

8. Add the herbs and stock, and boil for 10-15 minutes until reduced by half.

9. Season with salt and pepper, strain and serve immediately.

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