Ingredients List



  1. Rehydrate dried mushrooms in vegetable stock. Bring to a simmer and then turn off heat, cover and let rest. 
  2. 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. 
  3. Then add garlic and continue cooking for another two- three minutes.
  4. Add the arrowroot powder and stir so all the onion is coated. 
  5. Next add the herbs and mushrooms with their broth, reserving a little. 
  6. Stir and cook for 5 minutes. 
  7. Transfer the gravy to the blender and blend until smooth and creamy. 
  8. 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.