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Begin by making a mushroom stock. Place the dried mushrooms in a jug and cover with 500ml of boiling water
Fry the onions and garlic in a splash of oil on a low heat until golden and caramelised, about 15 minutes – don't rush this as burnt onions will result in bitter gravy!
Place a fine sieve over a bowl and strain the mushrooms. Roughly chop the mushrooms then add to the pan. Stir in the mustard and Marmite, followed by the flour. Cook out this paste for a couple of minutes, constantly stirring to avoid any burning
Add the thyme sprigs to the pan along with the wine and increase the heat a little. Simmer until most of the wine has evaporated, then add the mushroom stock (look out for any remaining grit in the bottom of the jug and be careful not to add this). Stir in the cranberry jelly
Reduce until thick and glossy, then add the soy sauce and pass through a sieve to get a nice smooth sauce. Taste and season with salt and a splash of vinegar if needed
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