Gravy Recipes

Mushroom, Garlic & Thyme Gravy recipe

This gravy is delicious left chunky, but if you want to, you can blitz it with a hand blender until smooth if you want it to be a different texture. This is also a great gravy to give to children if you want them to have more vegetables.


  • 150g shallots or a white onion
  • 150g mushrooms
  • 2 garlic cloves
  • 200ml beef stock
  • 150ml red wine
  • 3 sprigs fresh thyme
  • 1 tbsp. redcurrant jelly
  • 1 tbsp. plain flour
  • 1 tbsp. oil


  1. Finely slice the shallots. Halve or quarter the mushrooms, depending on how big they are, and crush the garlic cloves.

  2. Heat the oil in a frying pan and cook the onion over a low heat for 10-15 minutes. Add the garlic and the mushrooms and cook for another 5 minutes or so.

  3. Add the flour and cook for a minute, then quickly add the red wine, stirring constantly. Pour in the beef stock and stir in the redcurrant jelly and add the thyme sprigs.

  4. Bring to the boil and then reduce to a simmer. Cook for ten minutes.

Remove the thyme sprigs before serving so you don't chew on any thyme leaves as they can be a bit strong. If you want to, pass the gravy through a sieve before serving to remove any lumps. This recipe serves 4.

Author: Laura Young

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Published: February 1, 2012
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Published by Starsol