Rich Dark Mushroom & Red Wine Gravy

Cooking with Rich

2020-04-12T02:48:36+00:00

Categories: Sauces

Tags: MushroomGravyWine

This is a gravy I love to make when I have a little time to myself. Put some music on in the kitchen, pour a glass of red and start cooking. This is darker than most mushroom gravy predominantly due to the red wine. The richness has nothing to do with me hehe, it comes from the Porcini mushrooms, adding anchovy instead of salt and the slow reduction of the beef stock.

Mushroom gravy goes perfectly with barbecued steak, roast chicken, sausages & mash, home made meat pies or have it over a baked potato. It also goes well with pork schnitzel, a version of a German Jaegerschnitzel or as a topping in a burger. So many options on how to enjoy this rich dark gravy.

This recipe does make a fair amount so don't throw out the leftover, I have used it as addition to a stew or put it on some roast chicken in a crusty bread roll.

Rich Dark Mushroom & Red Wine Gravy

Preparation: 10mins | Cooking Time: 1½-2 hours

Ingredients

250g Portobello mushrooms finely sliced
250g Porcini mushrooms finely sliced (if unavailable double the amount of Portobello mushrooms)
1 large brown onion chopped
1 garlic clove, crushed or very finely chopped
2 tbsp unsalted butter
1 tsp olive oil
1 cup red wine. Shiraz or Cabernet Sauvignon works well
2 cups beef stock (swap with non-meat stock for vegetarian version)
1 tsp cinnamon
1 tbsp brown sugar
2 anchovies finely chopped or crushed
1 tsp mixed Italian herbs (or an equivalent mix of dried oregano, marjoram, parsley, basil and thyme).

Method

Add 1 tbsp butter and half olive oil to saucepan heat, add onions and sauté until translucent, add garlic, cook for a further 2 mins.
Add mushrooms and remainder of butter and oil; continue to sauté until mushroom softens, about 5-8 mins.
Add a little stock and then add anchovies, herbs, sugar and cinnamon, thoroughly combine with mushroom and onion.
Add red wine, heat to boiling and reduce heat immediately, adding a little extra stock.
Reduce heat to simmer, pour yourself a glass of wine and stir regularly until reduced by half, add ½ cup stock then reduce again. Continue until all stock used, approximately 1.5-2 hours or when your bottle of wine has been drunk.
Reduce to desired gravy consistency.

Additional Hints & Tips

If you prefer a less rich gravy use only Portobello or Swiss brown mushrooms and half the amount of beef stock replacing and adding water instead.
Fresh Porcini mushrooms can be hard to find depending on where you live, however dried Porcini is usually available at larger supermarkets. You simply drop them in a bowl add boiled water and let them soak for 10-15 minutes. You can also use the leftover liquid to add to the mix in combination with the beef stock which will also enhance the the rich flavour.
I use anchovies when I can as an alternative to salt. Anchovies are a natural flavour enhancer and once cooked in leave no typical anchovy flavour behind.
If you want a purely vegetarian version, simple swap the beef stock with either vegetable or mushroom stock.

Travel with Food

Featured Recipes

Air-fryer Bread

Easy & Versatile Pizza Dough

Rich Dark Mushroom & Red Wine Gravy

Preparation: 10mins | Cooking Time: 1½-2 hours

Ingredients

250g Portobello mushrooms finely sliced
250g Porcini mushrooms finely sliced (if unavailable double the amount of Portobello mushrooms)
1 large brown onion chopped
1 garlic clove, crushed or very finely chopped
2 tbsp unsalted butter
1 tsp olive oil
1 cup red wine. Shiraz or Cabernet Sauvignon works well
2 cups beef stock (swap with non-meat stock for vegetarian version)
1 tsp cinnamon
1 tbsp brown sugar
2 anchovies finely chopped or crushed
1 tsp mixed Italian herbs (or an equivalent mix of dried oregano, marjoram, parsley, basil and thyme).

Method

Add 1 tbsp butter and half olive oil to saucepan heat, add onions and sauté until translucent, add garlic, cook for a further 2 mins.
Add mushrooms and remainder of butter and oil; continue to sauté until mushroom softens, about 5-8 mins.
Add a little stock and then add anchovies, herbs, sugar and cinnamon, thoroughly combine with mushroom and onion.
Add red wine, heat to boiling and reduce heat immediately, adding a little extra stock.
Reduce heat to simmer, pour yourself a glass of wine and stir regularly until reduced by half, add ½ cup stock then reduce again. Continue until all stock used, approximately 1.5-2 hours or when your bottle of wine has been drunk.
Reduce to desired gravy consistency.

Additional Hints & Tips

If you prefer a less rich gravy use only Portobello or Swiss brown mushrooms and half the amount of beef stock replacing and adding water instead.
Fresh Porcini mushrooms can be hard to find depending on where you live, however dried Porcini is usually available at larger supermarkets. You simply drop them in a bowl add boiled water and let them soak for 10-15 minutes. You can also use the leftover liquid to add to the mix in combination with the beef stock which will also enhance the the rich flavour.
I use anchovies when I can as an alternative to salt. Anchovies are a natural flavour enhancer and once cooked in leave no typical anchovy flavour behind.
If you want a purely vegetarian version, simple swap the beef stock with either vegetable or mushroom stock.

© 2021 Cooking with Rich, 2021

Contact | Privacy Policy | Collaboration | Sitemap

Website created by: Cotts, Inc.

  