mushroom gravy

2 tablespoons sunflower oil
1 onion, finely chopped
8-10 large portabello or other large, flat mushrooms, cut into 3 cm cubes (roughly)
2 cups of water
seasalt to taste
1 cup of gravy mix (original Bisto or cheap equivilent! – use 3 teaspoons of powder for 1 cup of water)

Fry the onion in the sunflower oil for a few minutes and then add the cubed mushrooms. Cook until the mushrooms soften (five minutes approx) then add the water and gravy mix – stir until thickened. This is great served on spaghetti, over rice or baked potatoes.

Pictured mushrooms for prettiness; we don’t know if they’re edible!

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