Skip to main content
Ingredients List
Serves 1
2 cups dried porcini mushrooms 2 1/2 cups vegetable stock 3/4 cup onion 3 garlic cloves minced 3 tbsp arrowroot 1 tsp thyme minced 1 tbsp rosemary minced 1/4 cup almond milk optional
Instructions
Rehydrate dried mushrooms in vegetable stock. Bring to a simmer and then turn off heat, cover and let rest.
While the mushrooms are rehydrating, heat a pan over a medium heat. Once hot, add a dash of water with the onion and saute for five minutes.
Then add garlic and continue cooking for another two- three minutes.
Add the arrowroot powder and stir so all the onion is coated.
Next add the herbs and mushrooms with their broth, reserving a little.
Stir and cook for 5 minutes.
Transfer the gravy to the blender and blend until smooth and creamy.
Return the gravy to the pan and warm through. If you want the gravy to be a little lighter in both colour and flavour, add some almond milk.
