Mushroom Gravy


  • 1 onion, quartered
  • 2 garlic cloves
  • 20g butter or olive oil
  • 250g mushroom, sliced, you can use a mixture of your favourite varieties Autumn is here so this means pine mushrooms are in season
  • 2-3 bay leaves
  • 450g chicken stock
  • 100g cream
  • 2-3 teaspoons arrowroot or corn flour
  • ½ bunch continental parsley, roughly chopped
  • 2-3 sprigs of dill
  • 2-3 sprigs of thyme
  • Salt and pepper to taste
  • ½-1 lemon, juiced


  1.  Place parsley, dill and thyme in TM bowl and chop 3-5 seconds, speed 6 and set aside.
  2. Place onion and garlic into TM bowl and chop, 3-5 seconds, speed 7; scrape down sides with spatula.
  3. Add oil or butter and sauté 5 minutes, varoma, speed 1.5.
  4. Next add to TM bowl, mushrooms, bay leaves, stock, salt and pepper and cook 12 minutes, 100ºC, reverse, speed 1.
  5. Dissolve arrowroot into cream and add to TM bowl and continue cooking until sauce has thickened 3-5 minutes, 100ºC, reverse, speed 1.
  6. Add herbs in the last 30 seconds then add lemon juice to taste.


Conventional method

  1. Finely dice onion, mince garlic cloves; add butter to a large frying pan and cook onion and garlic, stirring for five minutes or until softened.
  2. Add mushrooms and bay leaves, cook and stirring at the same time for another five minutes until softened.
  3. Next add stock, salt and pepper, simmer for 10 minutes.
  4. Dissolve arrowroot or corn flour into cream and add to gravy. Simmer for 2-3 minutes or until thickened slightly.
  5. Lastly add the herbs and lemon juice; stir through and adjust seasonings.
  6. Remove bay leaves and it’s ready to be served.

Bon appetit

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