Ingredients
- Small red onion 1/2
- Garlic cloves 2
- Porcini mushrooms 250g
- Pecan nuts 50g
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD All-Purpose Flour 2 tbsp
- Vegetable stock 350ml
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper To taste
Nutrition (Per serving)
- 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."
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.