If you are a fan of mushrooms, then you should definitely make this pepper and mushroom gravy. Perfect for roast dinners!
Wrap your garlic clove, ginger and thyme springs tightly in some string, then stick the cloves inside the ginger or the garlic clove.
Put your vegetable stock and bouquet garni (the wrapped aromatics) in a pot and bring to a boil. As soon as the stock starts boiling, turn the heat down low and gently simmer for about 5 minutes. Then turn the heat off and set aside.
Meanwhile, put your peppercorns to a pestle mortar and bash until you get a course dust of pepper.
Pre-heat a frying pan over medium-high heat. Add your butter, then add your mushrooms and fry for a couple of minutes until they develop some nice colour and wilt down.
Add your flour and stir through.
Add your red wine and stir through, you should get a paste-like consistency.
Finally, add your infused stock (discard the bouquet garni), stir through, bring to a boil, turn the heat down low and then let the sauce simmer for about 5-10 minutes.
Finish by adding your ground pepper and salt to taste, but be careful with the salt and taste as you go. Remember, you can add but you can't take away.