Recipe: Yummy Vickys Mushroom Gravy, Gluten, Dairy, Egg, Soy & Nut-Free

Vickys Mushroom Gravy, Gluten, Dairy, Egg, Soy & Nut-Free.

You can cook Vickys Mushroom Gravy, Gluten, Dairy, Egg, Soy & Nut-Free using 11 ingredients and 6 steps. Here is how you cook it.

It's 3 tbsp of olive oil.
You need 1 of medium onion, finely chopped.
Prepare 450 grams of white mushrooms, sliced.
It's 250 ml of vegetable stock.
You need 70 grams of brown rice flour / 50g plain flour.
You need 60 ml of canola oil.
Prepare 300 ml of coconut milk.
You need 60 ml of red wine (I prefer a cabernet for this but you could use beef stock instead).
Prepare 1/2 tsp of lemon pepper.
You need 1 pinch of nutmeg.
Prepare 1 of salt to taste.

Heat 1 tablespoon of olive oil in a frying pan. Add the onion and fry off until softened.
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.
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.
Once everything is incorporated add the red wine and the onion/mushroom mixture. Reduce the heat and cook for 15-20 minutes.
Season with the salt, pepper & nutmeg. Serve with steak, pasta, vegetables, mashed potato, whatever you like!.
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.