Gravy Recipes

Mushroom and White Wine Gravy recipe

This light gravy is a lovely vegetarian gravy, flavoured with dried and fresh mushrooms, white wine and thyme. Serve with the roast veggies of your choice or if you're not a vegetarian, over chicken or turkey.


  • 500ml vegetable stock
  • 125ml white wine
  • 250g chestnut mushrooms
  • 1 small red onion
  • 25g dried mushrooms such as porcini
  • 350ml boiling water
  • 30g butter
  • 2 tbsp. plain flour
  • Few fresh thyme sprigs
  • Salt and pepper


  1. Soak the dried mushrooms in the boiling water for 30 minutes. Remove the mushrooms and pass the soaking liquid through a muslin cloth to remove any silt or just use the top 2/3 of the soaking liquor.

  2. Thinly slice the rehydrated mushrooms. Slice the chestnut mushrooms and thinly slice the onion. Melt the butter in a large saucepan and add the onion. Cook for five minutes, then add the mushrooms and cook for another five minutes or so.

  3. Sprinkle the flour in, then cook for a few minutes.

  4. Stir in the mushroom liquid and the wine. Bring the mixture to the boil, then add the stock and thyme sprigs. Season well then reduce to a simmer and cook for 10-15 minutes.

If you want to, sieve the gravy to remove any lumps. You could also leave it as it is. This recipe serves 6.

Author: Laura Young

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Published: February 1, 2012
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Published by Starsol