We’ve made this recipe vegetarian, so everyone can enjoy it, but you can strain in any meaty cooking juices (skimmed of fat) and any turkey resting juices to enrich the flavour if cooking for meat-eaters. Remember to check the wine is vegetarian, if needed.
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 25 mins
Cal/Serv:
48
Ingredients
2 red onions, roughly chopped
2 carrots, roughly chopped
2 celery sticks, roughly chopped
small handful thyme sprigs
3 garlic cloves (in their skins)
2 Tbsp. olive oil
2 tsp. Marmite, see GH TIP
10 g dried porcini or dried mixed mushrooms
500 ml hot vegetable stock
25 g plain flour
125 ml white wine
Directions
Step 1 Preheat oven to 200°C (180°C fan) mark 6. Toss the vegetables, thyme, garlic and some seasoning in a sturdy medium roasting tin. In a small jug or bowl, mix the oil, Marmite and some seasoning until combined. Add to the tin and mix to coat.
Step 2Cover tin with foil and roast for 40min. Uncover, stir and roast (uncovered) for a further 5-10min, or until the vegetables are tender and lightly caramelised.
Step 3Meanwhile soak dried porcini/mixed mushrooms in hot vegetable stock.
Step 4If your roasting tin is not hob-proof, scrape the contents into a pan, otherwise continue in the tin. Add the flour to the tin/pan and squash in using a potato masher, mashing the vegetables as much as possible.
Step 5Cook over low-medium hob heat for 2min, then gradually mix in the wine. Add the stock and mushroom mixture. Bring to the boil, stirring, then decrease heat and simmer for 5-7min, until slightly thickened. Strain through a fine sieve into a clean pan and check seasoning.
Step 6Reheat to serve, if needed.
GET AHEAD Make up to 3 days ahead. Cool, cover and chill. Alternatively, freeze in an airtight container for up to 3 months. To serve, defrost in fridge (if frozen). Reheat in a pan until piping hot.
GH TIP Marmite is used to add depth – you don’t end up tasting it in the gravy.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
