If you want more colour and depth in your gravy, add 1-2 teaspoons of soya sauce
|Prep time||15 minutes|
|Cook time||30 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
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.