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Mushroom gravy Time: 30 mins Serves: 8 = c This mushroom gravy recipe will take your mashed potatoes 6 to. a whole new level. It’s vegan, but even meat lovers will fall = for its rich, savoury flavour. S e = 2 ths extra-virgin olive oil a ¢ 1 golden shallot, finely chopped Q ¢ = 450g Swiss brown mushrooms, sliced © e 1% tsp tamari 5 e¢ = 2 garlic cloves, minced 6 e 1% tbs thyme leaves a e 1% tsp rosemary leaves, chopped Zz ¢ = cup plain flour & ¢ 3 cups vegetable stock oO 1. Heat the olive oil in a large frypan over medium heat. Add the 5 shallots and cook until soft, about 4 minutes, stirring occasionally. & 5 3 2. Add the mushrooms and cook until soft, stirring occasionally, Q about 8-10 minutes. Stir in the tamari, garlic, thyme and rosemary. 2 Sprinkle the flour over the mushrooms, then stir for 1 minute. a & a 3. Add the stock and simmer until thickened, about 20 minutes, oS whisking often. Season to taste with sea salt flakes and freshly a ground black pepper. € WINNING ROUTINE yt ic) MEADOW SOFTEN YOUR GO-TO TRIO OF CHAMPIONS ©2023 P&G
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