A delicious gravy made with mushrooms, vegetable stock and sweet dessert wine. A great vegetarian or vegan alternative, ideal for accompanying a good old nut roast (nut loaf) or anything else that requires a tasty sauce (like mashed potatoes, polenta or rice). Look out for the mini nut loaves coming up next on the blog, they were – literally – made for each other!
You know how I’ve been posting festive veggie dishes lately? We’ve had garlic olive oil mash with truffle and balsamic maple roasted Brussels sprouts and carrots; well here is the next instalment. Because you can’t have a holiday meal without gravy, right? Mushrooms and sweet red wine… it seems they suit each other very well!
If you’re vegan or a strict vegetarian you will need to look for a suitable wine. I’ve only just discovered the whole “fining” thing… Those are some strange methods they use! For those of you who don’t know what I’m on about, fining is a process used to make wine clear and get rid of floaty things (I am using non-scientific terms in case you hadn’t noticed). And what do they use to do this? Stuff like egg whites, casein (milk protein), gelatin and isinglass (don’t ask, I’ll just say the words fish and bladder). There are some alternatives, but the majority of wine production does in fact involve animal products. So, choose according to your dietary preferences.
Whatever wine you use, I really hope you try the gravy, it’s delicious. And perfect to smother the mini nut loaves coming up next on the blog. Watch this space!