Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a special dish, vickys mushroom gravy, gluten, dairy, egg, soy & nut-free. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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To begin with this particular recipe, we have to prepare a few ingredients. You can cook vickys mushroom gravy, gluten, dairy, egg, soy & nut-free using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Vickys Mushroom Gravy, Gluten, Dairy, Egg, Soy & Nut-Free:

1. Get 3 tbsp olive oil
2. Prepare 1 medium onion, finely chopped
3. Make ready 450 grams white mushrooms, sliced
4. Get 250 ml vegetable stock
5. Prepare 70 grams brown rice flour / 50g plain flour
6. Take 60 ml canola oil
7. Make ready 300 ml coconut milk
8. Get 60 ml red wine (I prefer a cabernet for this but you could use beef stock instead)
9. Take 1/2 tsp lemon pepper
10. Get 1 pinch nutmeg
11. Get 1 salt to taste

Steps to make Vickys Mushroom Gravy, Gluten, Dairy, Egg, Soy & Nut-Free:

1. Heat 1 tablespoon of olive oil in a frying pan. Add the onion and fry off until softened
2. Add the mushrooms and 2 tablespoons of the stock and fry a further 5 minutes until the mushrooms are soft and begin to release their juices. Place this mixture in a bowl and set aside
3. Put the remaining 2 tbsp of olive oil in the frying pan with the flour. Mix together well and slowly add the stock, canola oil and coconut milk, whisking constantly to avoid the mixture going lumpy
4. Once everything is incorporated add the red wine and the onion/mushroom mixture. Reduce the heat and cook for 15-20 minutes
5. Season with the salt, pepper & nutmeg. Serve with steak, pasta, vegetables, mashed potato, whatever you like!
6. If you find the gravy too thick add more stock to reach your preferred consistency. For a smooth gravy, puree it in the pan with a stick blender

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