Sauces · vegan

Mushroom gravy – oh yeah baby…

gravy1.jpgWho misses gravy?? I totally did until now….

I made this gravy last week and poured it over some delicious mashed potato, it was pretty good. My hubby went back for seconds and he would have had thirds if it wasn’t going to be his lunch for the next day.

This gravy has only 7 ingredients (one of which is water) and will only take about 20 mins to make.

400g fresh mushrooms – your choice
1 vegan stock cubes – I use Massel low salt veggie cubes
2 cups water
1 tsp paprika
1 tsp parsley dry
1 tsp turmeric
1 Tbl arrowroot powder (aluminum free)

Today I have used flat mushrooms as that was what my local fruit and veg guy had. #CPLfresh !!027.JPG

Slice the mushrooms to your liking, for flat mushroom I halved then sliced, and place in a frying pan on medium heat. Cook, stirring every few minutes until they have softened and slightly browned.

Sprinkle stock cubes over the mushrooms and stir in for 1 min. Add 1 cup water and stir.

Let reduce on medium heat for about 10 mins then add another 1 cup mixed with the arrowroot powder. Add in your spices and powder.

Let cook whilst continuing to taste and adjust flavours to your liking, add more water until you are happy with the consistency and flavour. It’s not the end of the world if you add to much water, just add a little more arrowroot powder.

Take off heat and either serve or store in an airtight container until you need it. The next day is always better, so feel free to make a day a head. This is great over mashed potatoes, or even as a base for a pie – which I will post very soon.

Much love xx037.JPG

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