Directions
- 1Heat up the pan on medium heat.
- 2Add the olive oil, shallots, carrot, celery, mushrooms and fry for 6-8 minutes.
- 3Add the puree and flour and give it a mix.
- 4After a minute or so add the wine, stock, soy sauce, mustard, rosemary, thyme, marmite, sugar, salt and pepper.
- 5Allow to simmer for 20 minutes on a low heat.
- 6Put a sieve over another pot then pour the gravy into it, getting all the liquid out.
- 7Add the pot to warm through and gain some thickness.
- 8Warm up when ready to use and enjoy!
Ingredients
- 1 tbsp olive oil
- 2 shallots, chunks
- 1 carrot
- 1 celery stalk
- 150 g mushrooms
- 2 garlic cloves
- 2 tbsp tomato puree
- 2 tbsp flour
- 0.5 cup red wine
- 500 ml veg stock
- 1 tbsp soy sauce
- 1 tbsp dijon mustard
- 1 sprig rosemary
- few fresh thyme leaves
- 0.5 tsp marmite
- 0.25 tsp sugar
- to taste salt
- to taste pepper
Equipment
pansievepot
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