Total Time
40mins
Prep 15 mins
Cook 25 mins

Ingredients Nutrition

Directions

  1. Melt the butter in a small saucepan.
  2. Add the onion and mushrooms and fry gently until they are very well browned.
  3. Dissolve the stock cube in the hot water and add to the saucepan.
  4. Add the blended cornflour or Bisto and heat, stirring constantly, until thickened and smooth.

Reviews

Most Helpful

Another 5 star "star recipe". I did use a vegetable cube due to a vegetarian daughter, and threw in a few more mushrooms-we had this for the gravy portion of "fries and Gravy" for Canada Day. This would be excellent for a baked or twice baked potato topping.

Dib's July 01, 2002

Very tasty and easy to make. I added thyme and served this over meatloaf and mashed potatoes....yum!!

hayleysuzanne May 20, 2009

I referred to this recipe to serve with the meatloaf 33921. While I barely followed this recipe I felt it required a review. I had a tiny bit of some onion. garlic and celery and concentrated chick stock left in the pan from the meatloaf in which I fried the mushroom, then added red wine. more chicken stock, salt and pepper and instead of the cornflour I used arrowroot as directed.

canthelpmyself November 24, 2008

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