If you want more colour and depth in your gravy, add 1-2 teaspoons of soya sauce
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 6 |
| Cuisine | Other |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 219 |
| Fat | 10.7g |
| Saturates | 1.3g |
| Protein | 13.9g |
| Carbs | 29.8g |
| Sugars | 1.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely 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.
