This gravy should not be used with a starch meal, such as roast potatoes, if it contains protein from the meat juices.
2 large onions, finely chopped
4 oz / 100 g mushrooms, chopped
2 tablespoons olive oil
1 teaspoon ixed herbs
1 pint / 550 ml hot water / meat juices
1 glass red wine (optional)
- Fry the onions and mushrooms gently in the oil until soft.
- Add the herbs and hot water.
- Add the wine, if using, and juices from the meat.
- Cover with a lid and simmer for 20 minutes, then remove the lid and allow to simmer until reduced and thickened.