Mushroom gravy is a vegan, gluten-free, eggs-free, nuts-free and lactose free sauce made with onions, carrots and vegetable broth.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | lactose-free |
️Allergens: soy |
⏱ 48 mins – easy
🍽 8 servings – 33 kcal per serving
|
Serving
121g |
Fat
0g |
Sat. fat
0g |
Sodium
563mg |
|
Carbs
6g |
Fibers
0g |
Sugars
2g |
Proteins
0g |
INGREDIENTS
- 1 tsp salt
- 1 tsp sunflower oil
- 1 onion
- 3 carrots
- 1 tbsp ketchup
- 1 handful dried porcine mushrooms
- 3 tbsp balsamic vinegar
- 4 cups vegetable broth
- 1 tbsp corn flour
TOOLS
- 1 knife
- 2 saucepans
- 1 spoon
- 1 sieve
- 1 hand blender
- 1 bowl
STEPS
Peel onion and carrots, then chop them.
Heat sunflower oil in a saucepan. Stir in onions and carrots with a spoon. Cook for 13 minutes, then add ketchup and dried porcini mushrooms to the saucepan. Cook for 4 minutes, then add balsamic vinegar and vegetable broth. Season with 1 tsp of salt and cook for 20 minutes. Turn off the heat and blend with a hand blender to get a soup.
Drain the soup in a sieve.
Put the soup in another saucepan. Add corn flour and 4 tbsp of water. Mix for 2 minutes with a spoon and let it simmer on low heat for 5 minutes. Turn off the heat and pour mushrooms gravy to a bowl.
It’s ready to be served !
