A celebrated private chef has unveiled a simple but transformative trick to elevate your Christmas dinner gravy from good to unforgettable. The secret lies in one surprising store-cupboard ingredient: dried porcini mushrooms.
The 'Liquid Gold' Ingredient for Ultimate Flavour
Chris Davey, a private chef and the owner of the acclaimed farm shop and restaurant, The Cotswold Guy, insists this method is a failsafe way to guarantee spectacular results. He credits chefs he worked with in Miami years ago for teaching him the power of dried ingredients.
"One of those chef tricks that totally changed the way I cook is adding dried porcini mushrooms to my gravy," Davey explained. "Once I tried it, I could never go back." He emphasises that the dried fungi provide a concentrated depth of umami flavour that fresh mushrooms simply cannot match, perfectly complementing rich roast meats.
The key, he says, is in the soaking liquid. "Rehydrated, that soaking liquid becomes like liquid gold for your gravy. You must save every drop."
Step-by-Step Method for the Perfect Gravy
To achieve this chef-level gravy at home, follow Chris Davey's detailed guide. You will need 20g of dried porcini mushrooms, 250ml of boiling water, your pan drippings from the roasted meat, and a few other standard gravy components.
The process is straightforward:
- Soak the dried porcini in the boiling water for 20 minutes. Drain, reserving all the liquid, and finely chop the rehydrated mushrooms.
- Strain the soaking liquid through a fine sieve or coffee filter to remove any grit.
- After roasting, pour the meat drippings into a jug. Skim off excess fat, leaving about 3 tablespoons in the roasting tin.
- Place the tin over a medium heat on the hob. Add the fat (or butter if needed) and 3 tablespoons of plain flour. Whisk for 2-3 minutes until golden brown.
- Add the chopped porcini and cook for a further minute to release their flavour.
- Gradually whisk in the precious porcini liquid and 250ml of good-quality stock, along with any resting juices from the meat.
- Simmer gently for 8-10 minutes until thickened to your liking. Season generously with salt and pepper.
Davey notes you don't need a large amount of mushrooms. "A small handful goes a long way," he said, adding that the pieces add a wonderful texture, though you can strain the gravy for a completely smooth finish.
Why This Gravy Hack is a Festive Winner
For many families, the gravy is the cornerstone of the Christmas plate, and a lacklustre version can disappoint. This method, shared on 24 December 2025, offers a reliable solution that introduces a sophisticated, earthy depth without overpowering the natural flavours of the roast.
"When done right, porcini adds this earthy, savoury depth to your meat drippings," Davey concluded. The result is a gravy that is both richly comforting and impressively complex, potentially becoming your new essential Christmas dinner tradition.
