Ingredients
1 tablespoon of oil
4oz/100g onions sliced into thin rings
3oz/75g  mushrooms chopped
3 tablespoons wine or sherry
Black pepper
1 vegetable stock cube
1 tablespoon dark soy sauce
1 pint/600ml hot water
2 dessertspoons of corn flour mixed with 2 dessertspoons of water

Method
Heat the oil in a saucepan, add the onions and cook for a few minutes. Add the mushrooms and cook gently for about 30 seconds. Stir in the wine or sherry and simmer for 2 minutes. Next add the stock, soy sauce and black pepper. Bring to the boil and then simmer for 10 minutes.

Add the cornflour mix gradually to thicken. If not quite thick enough mix another dessertspoon of cornflour and water and add a bit at a time.

The gravy can be frozen before the thickening stage which is especially useful at busy times, such as Christmas.

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