1 clove garlic
2 mushrooms
olive oil
butter
2 sage leaves
3 sprigs of winter savory
1 tsp English mustard
rice or other white wine
2 chicken stock cubes made up in 3/4 pint boiling water
Sauce (fine) flour
olive oil
butter
Juices from a roast chicken
Chop onion finely. Warm a pan with about 1 tbsp olive oil & a similar amount of butter. Once the butter has melted add the onions and cook over a low heat until transparent.
Meanwhile chop the mushrooms finely, and chop the herbs very finely.
Once the onions are transparent, crush the garlic into the pan and cook for another minute. Add the mushrooms, and cook until they are soft. Then add the herbs and cook for another minute. Keep the heat low the whole time - the onions must not brown.
Sprinkle a fine dusting of flour across the mixture in the pan, and stir in. Add enough wine to cover the pan to about 1 cm, and bring to the boil. It should start to thicken. Add the stock and bring back the the boil. Add the mustard. Cook it for about 40 mins, adjusting the temperature so that at then end you have a nice thick gravy. Probably need a strong simmer.
Just before serving add in the juices from the roast chicken (if you have any) and whisk over the heat to ensure they are well mixed in.
