Always check the labels of the products you use.
Method
- 1
Brown the mushrooms. Melt the butter over medium-high heat and add the mushrooms. Cook for 8-10 min, stirring now and then, until their juices have cooked away and they are deeply browned.
- 2
Add onion and garlic. Stir in the onion and garlic and cook for 3 min until softened.
- 3
Cook the flour. Sprinkle in the flour and stir for 1 min so it coats the mushrooms.
- 4
Simmer. Gradually whisk in the hot stock with the thyme. Bring to the boil, then simmer for 10-12 min until thickened and slightly reduced.
- 5
Serve. Season with salt and pepper and spoon over sliced roast chicken, steak or mash. Scatter with a few thyme leaves.
Storage
Keep covered in the fridge for up to 3 days. Reheat gently until piping hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 1.7 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 98 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- chopping board
- knife
- wide saucepan or deep frying pan
- whisk
- gravy jug
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 97 kcal |
| Protein | 3.7 g |
| Carbohydrate | 7.4 g |
| of which sugars | 1.7 g |
| of which free sugars | 0 g |
| Fat | 6.4 g |
| of which saturates | 3.9 g |
| Fibre | 0.8 g |
| Salt | 0.66 g |
Protein per 100 kcal
3.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
