Alex Luck//Hearst Owned

Onion and Porcini Gravy

If not serving to vegetarians, you can replace some or all of the stock with the roasting tin juices of the cooked turkey, or its resting juices. Simply scrape the base of the tin once the turkey is removed with a wooden spoon to loosen any sticky bits and strain into a jug.

By The Good Housekeeping Cookery TeamPublished: 01 December 2020

Jump to recipe

Try our delicious rich and unctuous gravy this festive season!

Advertisement - Continue Reading Below

Yields:

Prep Time:

30 mins

Cook Time:

35 mins

Total Time:

1 hr 5 mins

Cal/Serv:

Ingredients

25 g
dried porcini mushrooms
1 Tbsp.
olive oil
2
large onions, finely sliced
2 tsp.
Dijon mustard
25 g
plain flour
300
-500ml strong vegetable stock
200 ml
white wine
1/2
instant coffee granules

Directions

1. Step 1Put porcini in a small heatproof bowl, pour over 100ml freshly boiled water and soak for 20min.
2. Step 2Meanwhile heat oil in a large pan over low-medium heat and cook onions for 20min, stirring occasionally, until completely tender. Drain porcini (reserving liquid), finely chop and stir into the pan along with the mustard and flour. Cook for 1min.Remove pan from heat and gradually whisk in 300-500ml stock (depending on how thick you like your gravy), followed by the wine, coffee, reserved porcini soaking liquid and plenty of seasoning. Return to the heat and bring to boil, whisking regularly, then reduce the heat and simmer for 10min, whisking occasionally, until thickened and slightly reduced.
3. Step 3Transfer to a gravy jug or boat and serve.

Get ahead

Make up to a day ahead; cool, cover and chill. To serve, reheat on the hob until piping hot, thinning with stock or water if you like.

Per serving: