Mushroom Gravy with Port and Cranberry

Serves 4 – Preparation time less than 5 minutes
Cooking time: 20 minutes

  • 200g Chestnut Mushrooms
  • 1tsp duck fat or olive oil
  • 10g butter
  • 1 chicken stock pot/cube
  • 500ml boiling water
  • 1 ice-cube of frozen ducks stock (optional)
  • 25-50ml port
  • 2 tsp cranberry jelly
  • Fresh ground pepper
  • 1 tsp corn/potato flour
  1. De-stalk and peel the mushrooms; cut (like a cake) into 8 wedges.
  2. Heat a frying pan with the duck fat and butter; add the mushrooms and sauté until translucent, stirring now and again.
  3. In the meantime dissolve the chicken stock and the ice-cube in the water.
  4. Add the stock to the frying pan
  5. Add the port and the cranberry jelly.
  6. Lower the heat and let simmer for 10-20 mins.
  7. Add some freshly ground pepper (to taste).
  8. Dissolve the cornflour in a little cold water and add to the frying pan, stir constantly.
  9. If the gravy is too thick; add a little extra water.

If you like your gravy a little more creamy; add 100-150g crème fraîche.


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