Pecan nut and porcini gravy - vegetarian or vegan

Pecan nut and porcini gravy - vegetarian or vegan

15 mins Prep · 30 mins Cook

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
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. See details

Cooking Instructions

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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.