• 40g dried porcini mushrooms
  • 1 tbsp unsalted butter
  • 2 tbsp plain flour
  • 200ml red wine
  • 500ml vegetable stock
  • 2 tbsp red onion marmalade
  • 1 bay leaf
  • 2 sprigs thyme


  1. 1

    Soak the dried porcini in 200ml boiling water for 15 minutes, then drain the liquid and discard the mushrooms. 

  2. 2

    Warm the mushroom liquor in a medium-sized saucepan over a medium heat. Once it begins to bubble, add the butter and melt. Whisk through the flour and cook for 3 minutes. Whisk in the red wine and stock and stir through the marmalade, bay leaf and thyme. Bring just to the boil and bubble for 25-30 minutes or until reduced and thickened enough that it just coats the back of a spoon. Strain through a sieve and season to taste. 

Nutritional Details

Each serving provides
  • Energy 318kj 76kcal 4%
  • Fat 2.5g 4%
  • Saturates 1.5g 8%
  • Sugars 3.5g 4%
  • Salt 0.74g 12%

% of the Reference Intakes

Typical values per 100g: Energy 260kj/62kcal

Each serving provides

6.3g carbohydrate 0.2g fibre 0.6g protein

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