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Vickys Mushroom Gravy, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Mushroom Gravy, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 30 minutes
Serving : 4
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Prepare the ingredients before making Vickys Mushroom Gravy, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Mushroom Gravy, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Mushroom Gravy, Gluten, Dairy, Egg & Soy-Free

  • 3 tbsp olive oil
  • 1 medium onion, finely chopped
  • 450 grams mushrooms, sliced
  • 250 ml vegetable stock
  • 70 grams brown rice flour
  • 60 ml canola oil
  • 300 ml coconut milk
  • 60 ml red wine (I prefer cabernet for this)
  • 1/2 tsp lemon pepper
  • 1 pinch nutmeg
  • 1 salt to taste

How to Make Vickys Mushroom Gravy, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Vickys Mushroom Gravy, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Heat 1 tablespoon of olive oil in a frying pan. Add the onion and fry off until softened
  • Step 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
  • Step 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
  • Step 4
  • Once everything is incorporated add the red wine and the onion/mushroom mixture. Reduce the heat and cook for 15-20 minutes
  • Step 5
  • Season with the salt, pepper & nutmeg. Serve with steak, pasta, vegetables, mashed potato, whatever you like!
  • Step 6
  • If you find the gravy too thick add more stock to reach your preferred consistency
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