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Porcini gravy recipe

Porcini gravy recipe

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Porcini mushrooms have a distinct nutty flavour, which adds an earthy richness to this easy onion gravy. Make alongside your Christmas dinner or favourite roast, adding the roasting juices from the meat to the gravy before serving, or freeze until ready to use. See method

  • Serves 8 with leftovers
  • 5 mins to prepare and 40 mins to cook
  • 54 calories / serving
  • Freezable
  • Healthy


  • 1 chicken stock cube, made up with 750ml hot water
  • 20g dried porcini mushrooms
  • 1 tbsp olive oil
  • 20g butter
  • 2 onions, finely sliced
  • 2 echalion shallots, finely sliced
  • 2 tbsp plain flour

Each serving contains

  • Energy

  • Fat

    3g 4%
  • Saturates

    1g 7%
  • Sugars

    2g 2%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 5.3g Protein 1.3g Fibre 0.7g


  1. Bring the stock to the boil. Add the mushrooms, remove from the heat, then cover and set aside for 30 mins. Strain into a jug and discard the mushrooms (or save for a risotto).
  2. Meanwhile, heat the oil and butter in a frying pan. Add the onion and cook over a low heat, stirring regularly, for 20 mins. Add the shallot after 10 mins.
  3. Stir in the flour and cook for 2 mins. Slowly stir in the stock; boil for 5 mins or until thickened to a gravy. Set aside.
  4. Once the turkey is cooked, pour the roasting juices into a bowl and leave to settle. Spoon away the top clear layer of fat, then add the remaining brown juices to the gravy. Reheat and taste to adjust the seasoning. Serve piping hot.

See more Christmas side dish recipes

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