Mushroom and Prosecco Gravy


Mushroom and Prosecco Gravy


1 lb mushrooms, sliced thinly

1/2 white onion, sliced thinly

1 clove garlic crushed

3 tbsp butter

5 cups chicken stock

1 cup prosecco

1 tbsp dried thyme

3 tbsp plain flour

Salt and black pepper to taste


Melt the butter in a medium size saucepan and add the onions and mushrooms

On a medium heat saute until soft

Combine the stock (reserving 1/2 cup of stock), prosecco and thyme, and bring to a simmer over medium-low heat. Simmer for about 20 minutes to cook off the alcohol and blend the flavors

In a small bowl, combine the flour and the remaining stock and whisk the mixture into the hot gravy

Simmer until thickened for about 2 - 3 minutes

Add salt and pepper to taste

Product Used

MasterClass Non-Stick Heavy Duty 16cm Saucepan 

Home Made Stoneware 300ml Pudding Basin 

KitchenCraft Stainless Steel 20cm Magic Whisk 

KitchenCraft Set of 10 Stacking Measures