Mushroom gravy

Mushroom gravy

By
From
Vegan Goodness
Makes
1 litre
Photographer
Jessica Prescott

Seriously the best gravy you will ever try. Enjoy with the nut roast with roasted potatoes or drizzled on top of a big bowl of roasted, mashed veggies.

Ingredients

Quantity Ingredient
20g dried mushrooms olive oil
1 small white onion or shallot, peeled and finely chopped
2 tablespoons dry white wine or vermouth
250ml vegetable stock
3 tablespoons plain flour, to thicken
1/2 teaspoon ground nutmeg
2 garlic cloves, peeled and finely chopped
sea salt
freshly ground black pepper

Method

  1. Soak the mushrooms in 250 ml of water for at least 1 hour. Reserve the water.
  2. Heat a glug of olive oil in a medium-sized frying pan (skillet) and add the finely chopped onion or shallot. Cook until clear, then add the white wine or vermouth and veggie stock and whisk in the flour and nutmeg.
  3. Add the reserved water to the pan with the garlic and soaked mushrooms. Allow to simmer and thicken for 10–15 minutes.
  4. Season generously with freshly ground black pepper and then taste. Add salt until the flavour pops (the amount you need will depend on the saltiness of the veggie stock you used).
Tags:
healthy
vegan
vegetarian
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