Mushroom & Caramelised Onion Gravy

What is a Sunday dinner without gravy? Dry and miserable is what it is! Most shop-bought gravies contain gluten, potato starch, sugar and E numbers. This is a super simple gravy recipe and much more delicious than the shop bought granules. 

This gravy also works well stirred into winter stews, giving them a lovely, earthy flavour. 

INGREDIENTS (enough for 4) 

100g chestnut mushrooms - chopped

2 red onions - finely chopped

2 tbsp olive oil

1 tsp sage

1 tsp thyme

1 tsp wholegrain mustard

1 tsp maple syrup

2 tbsp balsamic vinegar

500ml vegan bouillon (I use this one)

2 tbsp gluten free flour

HERE'S HOW

Warm the oil in a pan, add the finely chopped onions and soften for 5 minutes. Add the mushrooms and continue to gently warm

Add in the salt and herbs and stir through. Add the mustard, maple and balsamic and continue to stir

Add the bouillon liquid stock and simmer gently 

You'll need to thicken the gravy using a flour. Corn flour or gluten free flour works best. Add it gradually and keep stirring to stop it clumping. I find 2 tbsp is enough, it will continue to thicken as you're stirring it

Allow to cool, then blitz in the nutribullet until smooth. Now you can add extra balsamic, tamari or herbs to adjust to your taste

Serve warm pouring over veg, yorkshire puds and nut roast

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1 comment

  • Can the gravy be frozen x

    Jenna

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