Wild Mushroom & Madeira Gravy Recipe

Introduction

This Wild Mushroom & Madeira Gravy is a rich, deeply flavorful sauce perfect for elevating any roast or vegetarian dish. Packed with earthy mushrooms and a splash of warming Madeira wine, it delivers a beautifully savory finish that’s sure to impress.

Ingredients

• 2 tbsp olive oil
• 6 whole shallots, peeled
• 1 large carrot, peeled and chopped
• 3 thyme sprigs
• 2 bay leaves
• 30g dried wild mushrooms
• ½ tbsp light brown soft sugar
• 2 tbsp plain flour
• 4 tbsp brown miso
• 1 tbsp balsamic vinegar
• 1 tbsp tomato purée
• 100ml Madeira
• 700ml fresh vegetable stock

Instructions

1. Step 1: Heat the olive oil in a frying pan over medium heat. Add the shallots, chopped carrot, thyme sprigs, bay leaves, and dried wild mushrooms. Fry for 5-7 minutes until everything is golden brown and fragrant.
2. Step 2: Sprinkle over the light brown sugar and cook until it begins to caramelise. Stir in the plain flour and combine well to form a roux base.
3. Step 3: Add the brown miso, balsamic vinegar, tomato purée, and Madeira wine. Cook for 2 minutes to reduce slightly and blend the flavors.
4. Step 4: Gradually pour in the vegetable stock a little at a time, stirring continuously to avoid lumps. Bring the gravy to a simmer.
5. Step 5: Let the mixture simmer uncovered for about 30 minutes, or until it thickens to a smooth, rich consistency.
6. Step 6: Strain the gravy through a fine sieve into a clean saucepan to remove solids. Season to taste with salt and pepper.
7. Step 7: Warm the gravy through when ready to serve. To store, cool completely, then refrigerate for up to three days or freeze for up to three months. Reheat thoroughly in a pan before serving.

Tips & Variations

• Serve two types of gravy at your meal: one vegetarian like this mushroom version, and another whisked with meat juices to suit all guests.
• For extra depth, soak the dried mushrooms in warm water before cooking and add the soaking liquid (strained) to the stock.
• You can substitute Madeira with dry sherry or a dry red wine if preferred.

Storage

Allow the gravy to cool completely before transferring to airtight containers. It keeps well refrigerated for up to three days or can be frozen for up to three months. Reheat gently in a saucepan, stirring occasionally until piping hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gravy ahead of time?

Yes, this gravy can be prepared in advance and stored in the refrigerator for up to three days or frozen for up to three months. Just reheat thoroughly before serving.

Is this gravy suitable for vegans?

This recipe is vegetarian and can be made vegan by ensuring your vegetable stock is vegan-friendly and that the brown miso contains no animal products.

Wild Mushroom & Madeira Gravy Recipe

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★★★★★

4.6 from 145 reviews

• Author: Cleo
• Total Time: 50 minutes
• Yield: Serves 6
• Diet: Vegetarian

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Description

This rich and flavorful wild mushroom and Madeira gravy brings depth and a savory twist to any meal. Made with caramelized shallots, carrots, dried wild mushrooms, and infused with the sweetness of Madeira wine and the umami of brown miso, this vegetarian gravy is perfect to accompany roasts or festive dinners. Its balanced flavors and thick texture make it a delicious alternative to traditional meat-based gravies.

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Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 6 whole shallots, peeled
• 1 large carrot, peeled and chopped
• 3 thyme sprigs
• 2 bay leaves

Dry and Seasoning

• 30g dried wild mushrooms
• ½ tbsp light brown soft sugar
• 2 tbsp plain flour
• 4 tbsp brown miso

Liquids and Others

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp tomato purée
• 100ml Madeira wine
• 700ml fresh vegetable stock

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Instructions

1. Heat the oil and cook aromatics: Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the peeled shallots, chopped carrot, thyme sprigs, bay leaves, and dried wild mushrooms. Fry for 5 to 7 minutes until the vegetables become deeply golden brown and aromatic.
2. Caramelize with sugar: Sprinkle half a tablespoon of light brown soft sugar over the ingredients in the pan and continue to cook until the sugar begins to caramelize, enhancing the depth of flavor.
3. Add flour and combine: Stir in 2 tablespoons of plain flour, mixing well to coat the vegetables and form a roux base for thickening the gravy.
4. Add flavorings and cook: Stir in 4 tablespoons of brown miso, 1 tablespoon of balsamic vinegar, 1 tablespoon of tomato purée, and 100ml of Madeira wine. Cook this mixture for 2 minutes to blend and deepen flavors.
5. Incorporate stock gradually: Slowly pour 700ml of fresh vegetable stock into the pan, adding it a little at a time while stirring constantly to avoid lumps and create a smooth gravy.
6. Simmer to thicken: Let the gravy simmer uncovered for 30 minutes, stirring occasionally, until it thickens to a nice, rich consistency.
7. Strain and season: Pour the gravy through a sieve into a clean saucepan to remove solids, then season to taste with salt and pepper. Warm through before serving.
8. Storage tips: Once cooled completely, the gravy can be frozen for up to three months or refrigerated for up to three days. Reheat thoroughly in a pan before serving.

Notes

• This gravy works wonderfully served alongside roasted meats or vegetables.
• For a vegetarian meal, serve it as is; for non-vegetarians, consider whisking carving juices from roast meat into a separate jug of gravy as suggested.
• Freezing the gravy after cooling allows for convenient make-ahead meal planning.
• Straining ensures a smooth final texture, removing any tough mushroom pieces or herbs.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Sauce/Gravy
• Method: Frying
• Cuisine: British

Keywords: wild mushroom gravy, Madeira gravy, vegetarian gravy, mushroom sauce, festive gravy, roast dinner sauce