Mushroom Gravy
This glorious gravy recipe contains no flour or thickening ingredients AT ALL but remains luscious & luxurious. Layers of flavour come from the natural umami notes of the organic mushrooms & it boasts a bounty of connective tissue-supporting brilliance from homemade broth. To add to its awesomeness & make things even easier, it can be made in advance & frozen.
Key Facts
- Gluten Free
- Supports Connective Tissue Health
- Family Friendly
- Prep Ahead - Can Be Frozen In Advance
Ingredients
For the stock
- 1 litre water
- 1 chicken carcass (use NATNOURISH for a 10% off discount at Swaledale butchers)
- 1 onion
- 3 celery sticks
- 1 carrot
- Dried or fresh thyme/rosemary/oregano
- Apple cider vinegar
- 2 potatoes
For the finished gravy
- 250g organic mushrooms
- 1 Kallo organic mushroom stock cube (optional)
Preparation
01
Place the water, chicken & vinegar into a large saucepan & bring to a boil, then add all of the vegetables except the potatoes. Cover & simmer for 1 & 1/2 hours.
02
Add the cut up potatoes & cook for 30 minutes.
03
Cool, remove the bones & sieve the vegetables from the broth. Refrigerate overnight & then remove any fat from the top.
04
Chop the mushrooms, add to a pan & brown (you don’t need oil, they’ll release plenty of water to stop them sticking) then blend together with the broth. Test the seasoning & adjust/add the stock cube if needed.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
