Mushroom and onion gravy - Lizs Whole Food Kitchen
post-template-default,single,single-post,postid-1648,single-format-standard,ajax_fade,page_not_loaded,,qode-title-hidden,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,transparent_content,qode-child-theme-ver-1.0.0,qode-theme-ver-9.4.1,wpb-js-composer js-comp-ver-4.12,vc_responsive,elementor-default,elementor-kit-1834

Mushroom and onion gravy

A simple and delicious gravy to accompany mashed potatoes, nut roast or roast or steamed vegetables.

150g mushrooms, chopped
1 large onion, peeled and chopped small
2 tbsp rapeseed or olive oil
30g butter or coconut oil
3 heaped tbsp wholemeal flour
1 large clove garlic, crushed
1/2 tsp mixed herbs
1 tsp vegetable bouillon
1 tsp salt
3 tbsp shoyu or tamari in 400ml water

Fry the mushrooms and onion in a medium saucepan in the oil and butter or coconut oil until soft with lid on.
Add the herbs and garlic, fry for a minute then stir in the flour and cook for a few minutes to cook in the flour. Start adding in the shoyu/water gradually mixing it in on a medium heat until its all incorporated. Simmer on a low heat for 10 minutes then add the bouillon and salt and then liquidise with a hand held blender till smooth. Check the seasoning and serve. It will get thicker as it sits so just add a little water to get the right consistency.

No Comments

Sorry, the comment form is closed at this time.