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


  1. Finely chop the onion, garlic, mushrooms and pecan nuts.
  2. 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.
  3. 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.
  4. Once the gravy thickens, remove the saucepan from the heat and serve.