Pour the just-boiled water into a large jug and stir in the halved stock cube until dissolved. Add the dried mushrooms and leave to stand for 20 minutes.
While the mushrooms are soaking
heat the oil in a wide-based
non-stick saucepan and gently fry the onion
carrot and celery for 10 minutes
or until softened and well browned
stirring regularly. Don’t allow them to burn.
Sprinkle over the flour and stir well. Gradually add the mushroom liquor and mushrooms to the pan
stirring well between each addition. At the bottom of the jug of liquor you may see some grit from the mushrooms
avoid it as you pour and take care not to add it to the gravy.
Bring the gravy to a gentle simmer
stir in the redcurrant jelly and yeast extract. Cook for 5 minutes
stirring occasionally.
Strain the gravy through a fine sieve into a jug
then return to the pan and season with salt and lots of ground black pepper. (At this point
the gravy can be cooled and kept in the fridge for up to two days.)
Return to a simmer for 2–3 minutes before serving. If the gravy is a little thin
