Chestnut & Mushroom Gravy

Rich, velvety and packed with savoury flavour, this chestnut and mushroom gravy is a delicious plant-based alternative to traditional gravy. Our Chestnut Purée adds a creamy texture and subtle sweetness, balanced by earthy mushrooms, fresh thyme and a hint of paprika.

 

Written by Merchant Gourmet
40 minutes Serves 6 Beginner
Chestnut & Mushroom Gravy
Ingredients
  • 1 tbsp olive oil
  • 1 small white onion, finely diced
  • 1 garlic clove, crushed
  • 1 tsp paprika
  • ½ tsp onion powder
  • Handful fresh thyme
  • 1 tbsp plain flour
  • 250g chestnut mushrooms, finely chopped
  • 1 pouch Merchant Gourmet Chestnut Purée
  • 500–750ml vegetable stock
  • 1 tbsp soy sauce
  • Salt and black pepper

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Chestnut Purée
Chestnut Purée
200G
  1. Heat the olive oil in a large saucepan over a medium heat.
  2. Add the onion and cook for 3–4 minutes until softened.
  3. Stir in the garlic, paprika, onion powder and thyme and cook for a further 2 minutes.
  4. Add the mushrooms and cook for 5–10 minutes until they have released their moisture and started to caramelise.
  5. Stir in the flour and Merchant Gourmet Chestnut Purée until the mushrooms are evenly coated.
  6. Gradually pour in the vegetable stock, stirring continuously, and bring to the boil.
  7. Reduce to a simmer and cook for 10–15 minutes until thickened.
  8. Remove any thyme stalks.
  9. Blend with a stick blender until smooth.
  10. Stir through the soy sauce and season with salt and black pepper.
  11. Simmer for a further 3 minutes.
  12. Serve immediately or allow to cool and refrigerate for up to 3 days before reheating.

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