Vickys Mushroom Gravy, Gluten, Dairy, Egg, Soy & Nut-Free
Love this with cheese on toast :-[
Vickys Mushroom Gravy, Gluten, Dairy, Egg, Soy & Nut-Free
Love this with cheese on toast :-[
Open in Cookpad AppSteps
- 1
Heat 1 tablespoon of olive oil in a frying pan. Add the onion and fry off until softened
- 2
Add the mushrooms and 2 tablespoons of the stock and fry a further 5 minutes until the mushrooms are soft and begin to release their juices. Place this mixture in a bowl and set aside
- 3
Put the remaining 2 tbsp of olive oil in the frying pan with the flour. Mix together well and slowly add the stock, canola oil and coconut milk, whisking constantly to avoid the mixture going lumpy
- 4
Once everything is incorporated add the red wine and the onion/mushroom mixture. Reduce the heat and cook for 15-20 minutes
- 5
Season with the salt, pepper & nutmeg. Serve with steak, pasta, vegetables, mashed potato, whatever you like!
- 6
If you find the gravy too thick add more stock to reach your preferred consistency. For a smooth gravy, puree it in the pan with a stick blender
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