Mushroom Stew


  • 1½ tsp olive oil
  • 3 shallots, (or one medium onion) chopped
  • 1 large carrot, peeled and cut into slices on an angle
  • 200g chestnut mushrooms, quartered (use a mix of mushroom types if you have them)
  • 7 fresh thyme sprigs, leaves only
  • 3 garlic cloves, finely chopped
  • 350ml “gravy” – stock mixed with gravy granules
  • 1 tablespoon tomato purée
  • 1 tablespoon cornflour, or plain flour
  • salt and freshly ground black pepper


  1. Heat the oil in a heavy-based saucepan over a medium heat.
  2. Add the shallots and carrot and fry gently for 5 minutes.
  3. Add all the mushrooms and most of the thyme leaves and cook for 5–6 minutes.
  4. Add the garlic and fry for a further minute.
  5. Add the gravy and bring to the boil.
  6. Simmer for 2 minutes, then turn the heat down and add the tomato purée.
  7. Sift in the cornflour and ½ teaspoon salt and whisk in well.
  8. Cook for 7–8 minutes, then season with salt and pepper and add the rest of the thyme

Serve with creamy mashed potatoes or a crunchy slice of crusty bread.

You can dowload the recipe sheet and try it for yourself, HERE

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