This mushroom gravy is flavoursome and delicious and good as either a simple main dish over rice, spaghetti or a baked potato, or as a side as in the brunch pictured above with peas.
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
sea salt to taste
1 cup of gravy mix or granules (original Bisto or cheap equivalent! – 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.
Pictured mushrooms for prettiness; we don’t know if they’re edible!
If you liked this mushroom gravy, why not try our other frugal recipes here?