Ingredients
2 tbsp olive oil
1 onion, sliced
2 tsp fresh thyme leaves (or dried)
1 bay leaf
50g/1 3/4 oz mushrooms, coarsely chopped
2 tbsp plain flour
125ml/4 1/2 fl oz port or other fortified wine
250ml vegetable stock
2 tbsp dark soy sauce
Preparation method
Heat the oil in a saucepan, add the onion and fry until golden. Add the herbs and mushrooms and cook until softened (about five minutes).
Sprinkle with the flour and cook, stirring, for about two minutes. Stir in the port or wine, vegetable stock and soy sauce and simmer, stirring, until the gravy has thickened slightly (3-5 minutes).
Remove and discard the bay leaf. Pour the gravy into a jug and serve
