Jewelled squash, chestnut & mushroom wreath
Make this vegan wreath as a showstopping Christmas centrepiece, or serve it alongside meat as an alternative to stuffing, adding texture to your dinner plate
Vegan mushroom gravy
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 30g dried porcini mushrooms
- 2 tsp olive oil
- 1 onionchopped
- 200g chestnut mushroomschopped
- 1 tbsp miso paste
- 1 heaped tbsp plain flour
- 800ml vegetable stockmade with 2 stock cubes dissolved in 800ml water (or use fresh)
Nutrition: per serving
- kcal50
- fat1glow
- saturates0g
- carbs6g
- sugars2g
- fibre2g
- protein3g
- salt0.4g
Method
step 1
Put the dried mushrooms in a heatproof bowl and pour over 300ml boiling water from the kettle. Leave to soak.
step 2
Meanwhile, heat the oil in a large frying pan over a low-medium heat, and cook the onion for 10 mins until starting to turn golden. Tip in the chestnut mushrooms, add some seasoning, and cook for another 8-10 mins until softened.
step 3
Stir in the miso paste and flour, turn up the heat and cook for a further 1-2 mins. Tip in the rehydrated mushrooms and most of their soaking liquid – leave the last few drops in the bowl, as it may contain grit. Stir well, add the stock and bring to a simmer.
step 4
Gently simmer for 10-15 mins, until thick enough to coat the back of a spoon. Check for seasoning. If you prefer a thicker gravy, blitz with a hand blender until smooth. If you prefer a thinner gravy, strain and discard the onions and mushrooms before serving. Will keep frozen for up to three months.
