Porcini Gravy

Method

1. 1 Over low heat sauté the onion, carrots, celery and garlic in a drizzle of oil with a pinch of salt for 6–8 minutes, until softened.
2. 2 Keep the heat low and add the dried porcini, bay leaf, rosemary, thyme and tomato paste. Stir and cook for 1–2 minutes.
3. 3 Pour in the balsamic vinegar and let it bubble for 1 minute.
4. 4 Incorporate the potato starch (or cornstarch) into the pan and stir to combine.
5. 5 Add the vegetable broth along with the Marmite.
6. 6 Simmer gently for 10–15 minutes until the gravy is rich and slightly thickened over low heat. Turn off the heat and let it cool.
7. 7 Finish: Stir in the maple syrup. Adjust seasoning with salt and pepper if needed.
8. 8 Strain the gravy through a colander to achieve a smooth, glossy finish. Makes approximately 300ml finished gravy.