Garlic and Mushroom Gravy
For those of you who’ve given my Creamy Spinach, Mushroom & Onion pies a go, you’ll know that I suggest keeping the cooking juices so that you can make this gorgeous garlic and mushroom gravy to drizzle over the pies. Why waste something which can be put to such good use and which tastes so good! If you haven’t given the pies a go, what are you waiting for! And don’t forget to come back to this recipe 😉
- • ½ cup mushroom juices (give or take depending on what you manage to collect)
- • ½ cup unsweetened almond milk
- • ½ cup water
- • ½ white onion finely chopped
- • 2 garlic cloves minced
- • 1.5 tbsp all-purpose flour
- • 1 tbsp olive oil
- • salt and pepper as necessary
- Heat the oil in a small pan on a low to medium heat.
- Add the minced garlic and finely chopped onions and cook until the onions turn translucent.
- Add the flour and keep stirring to avoid lumps forming. This is the first step for making the roux for the gravy and it is important to allow the flour to cook on a gentle heat to avoid it burning, whilst also giving time for the raw flour taste to cook away.
- Now for the liquids. Bring the heat up to medium high and begin adding the leftover juices, followed by the almond milk. Keep whisking to break up any lumps. You’ll see that as the temperature of the liquids rise, a beautiful creamy sauce starts to form. As soon as this gravy starts to bubble, bring the heat back to low and taste. Add salt and pepper as necessary. You may find that the seasoning is just fine as the leftover cooking juices will already be well seasoned.
- At this point your gravy will either be ready to serve or you may need to add some water to loosen the gravy if it is too thick (this will really depend on the quantity of cooking juices you had leftover). Based on a half-cup of almond milk and half cup of cooking juices, I still needed to add almost another half cup of water to achieve the right consistency.
- Best served hot!