The Pioneer Woman Tasty Kitchen
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The Best Pepper and Mushroom Gravy

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Level: Easy

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Description

An amazing pepper and mushroom gravy that is quick and easy to make, it’s gluten-free, it’s vegan and it works with so many different dishes and ingredients.

Ingredients

  • 1 clove Garlic, Peeled
  • 2 slices Ginger
  • 3 sprigs Thyme
  • 3 whole Cloves
  • 600 milliliters Vegetable Stock
  • 1-½ teaspoon Peppercorns
  • 1 Tablespoon Butter, Or Olive Oil If Vegan
  • 200 grams Mushrooms (Your Choice), Chopped Fine
  • 1 Tablespoon Plain Flour, Or Gluten-Free Flour If Needed
  • ¼ cups Red Wine

Preparation

Wrap garlic clove, ginger and thyme springs tightly in some string, then stick the cloves inside the ginger or garlic clove.

Put vegetable stock and bouquet garni (the wrapped aromatics) in a pot and bring to a boil. As soon as the stock starts boiling, turn heat down low and gently simmer for about 5 minutes. Then turn heat off and set aside.

Meanwhile, put peppercorns to a pestle mortar and bash until you get a coarse dust of pepper.

Preheat frying pan over medium-high heat. Add butter, then add mushrooms and fry for a couple of minutes until they develop some nice colour and wilt down. Add flour and stir through. Add red wine and stir through—you should get a paste-like consistency.

Finally, add infused stock (discard the bouquet garni). Stir through, bring to a boil, turn heat down low and then let sauce simmer for about 5–10 minutes.

Finish by adding ground pepper and salt to taste, but be careful with the salt and taste as you go. Remember, you can add salt but you can’t take it away.

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