نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Pecan nut and porcini gravy - vegetarian or vegan

Other 15 Mins Prep · 30 Mins Cook

Finely chop the onion, garlic, mushrooms and pecan nuts.
In a medium-sized saucepan, over a high heat, dry-fry the mushrooms until caramelised and browned well. Lower the heat to medium and add the oil. Add the onion, garlic and pecan nuts to the saucepan and sauté for 5 minutes until softened and fragrant. Push the mushroom mixture to the sides of the saucepan, creating a space in the centre. Add the flour and whisk continuously to create a smooth paste. Cook the roux for approx. 2-3 minutes, until it becomes a light golden colour.
Gradually pour in the vegetable stock while whisking constantly to prevent lumps. Allow the mixture to come to a gentle simmer. Taste the gravy and season with salt and pepper.
Once the gravy thickens, remove the saucepan from the heat and serve.