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We hope you got benefit from reading it, now let’s go back to vickys mushroom gravy, gluten, dairy, egg, soy & nut-free recipe. To cook vickys mushroom gravy, gluten, dairy, egg, soy & nut-free you only need 11 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Vickys Mushroom Gravy, Gluten, Dairy, Egg, Soy & Nut-Free:

1. Use 3 tbsp olive oil
2. Take 1 medium onion, finely chopped
3. You need 450 grams white mushrooms, sliced
4. Get 250 ml vegetable stock
5. Provide 70 grams brown rice flour / 50g plain flour
6. Use 60 ml canola oil
7. Use 300 ml coconut milk
8. Get 60 ml red wine (I prefer a cabernet for this but you could use beef stock instead)
9. Provide 1/2 tsp lemon pepper
10. Prepare 1 pinch nutmeg
11. Prepare 1 salt to taste

Instructions to make Vickys Mushroom Gravy, Gluten, Dairy, Egg, Soy & Nut-Free:

1. Heat 1 tablespoon of olive oil in a frying pan. Add the onion and fry off until softened
2. Add the mushrooms and 2 tablespoons of the stock and fry a further 5 minutes until the mushrooms are soft and begin to release their juices. Place this mixture in a bowl and set aside
3. Put the remaining 2 tbsp of olive oil in the frying pan with the flour. Mix together well and slowly add the stock, canola oil and coconut milk, whisking constantly to avoid the mixture going lumpy
4. Once everything is incorporated add the red wine and the onion/mushroom mixture. Reduce the heat and cook for 15-20 minutes
5. Season with the salt, pepper & nutmeg. Serve with steak, pasta, vegetables, mashed potato, whatever you like!
6. If you find the gravy too thick add more stock to reach your preferred consistency. For a smooth gravy, puree it in the pan with a stick blender

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