This rich and delicious gravy goes very well with nut loaf and roast vegetables.
Makes 3 cups gravy.
In a small saucepan add the white wine, porcini mushroom, one shallot and 1/3 cup water. Leave to simmer for 15 minutes.
In a large frypan melt the margarine, then gently saute the remaining shallots for 2 minutes. Add the mushrooms and cook for 5 minutes over a medium heat until there isn’t any liquid in the pan.
Add the white wine liquid, tomato puree, stock and parsley to the fry pan. Simmer for five minutes.
The gravy can then be pureed in a blender or served as is.